Bavaroise

Ingredients

• 1 lb. sugar
• 16 egg yolks
• 1 qt. milk
• 0.5 ounces gelatine
• 1 qt. whipped cream
• 4 ounces sugar
• 0.5 ounce more gelatine
• 5 gills fruit
• 5 gills syrup
• juice of 3 lemons

Method

1. 1

   Beat sugar and egg yolks well.

2. 2

   Cook milk with vanilla and gelatine without boiling.

3. 3

   Strain and stir when cold.

4. 4

   Add whipped cream, sugar, and flavor with fruit.

5. 5

   Add more gelatine and fruit puree.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.

bavaroise) Mousse and Mousseline, Bavaroise of fruit w. whipped cream, according to name. (See Bavaroise). My Queen, Cold, poa. on fruit bavaroise border, vanilla ice cream in center w. strawberries gar. glazed ginger. Ninon, Cold, poa. on vanilla ice cream w. strawberries cov. raspberry pu. and chopped pistachio. Normande, Hot poa, on apple charlotte border, dec, fruit sa. w. cider brandy. (See Douillon). Norvegienne, Cold. poa. emptied refilled w. fruit pu. -and ice cream, cov. w. Italienne meringue and rum, baked. — 403 — GAN CEL’S CULINARY ENCYCLOPEDIA Nuee Rose, Cold, Chantilly cream w. raspberry pu. in crust. Omelette, All omelettes gar. w. fruit according to name, same syrup around, or cov. w. comp, souffle or Italian meringue, bake. Opera, Cold. Bavaroise w. burnt almonds in border, fil. vr. fruit salpicon in center coy. w. Chantilly cream and candied violets. Orientals, Cold or hot. Crust made of French bun em¬ ptied, dec. around w. almonds and candied fruit, fill, w. salpicon of fruit, thicken apricot sa. w. kirsch. Pain, Cold dec. mould fil. w. fruit pu. fruit sa. Bava¬ roise style, according to fruit. Palikare, Hot, emptied fil. w. fruit and vanilla rice fruit sa. Panequets, French crepes fil. w. fruit salpicon or jelly, rolled powdered sugar, glazed. Panier, Cold. Fancy basket fil. w. fruit or cream w. fruit, etc. divers styles, fruits according to name. Parisienne, Hot. poa. on genoise biscuit and rice cov. w. Italienne meringue, dec. w. candied fruits. Paysanne, Hot. Fruit baked w. water sugar and butter. Petit Due Cold. poa. on vanilla ice cream w, sliced pineapple, and currant jelly. Plombiere, Cold. Charlotte w. plombiere ice cream, or fruit, poa. on ice cream plombiere. Portugaise, Hot. poa. emptied fil. w. frangipane and orange peel on farina, fruit sa. w. orange peel around. Praline, Hot fruit compote cov. w. frangipane cream and Chantilly ere. w. praline. (Candied, burned almonds). Printaniere, Cold, poa. on strawberry jelly, cov. Chantil¬ ly flour cream, violet and candied violets around. Pudding, Hot or cold . cream composition w. pu. of fruit thi. egg yolks and eggs poa. In bain-Marie fruit sa. Puree, Reduced pulp or pu. of fruit w. sugar. (Strained. Regence, Hot. poa. emptied fil. w. rice and fruit salpi¬ con, breaded English style, fried, fruit sa. Rejane, Cold, poa. on snow egg. cov. w. vanilla cream, (See Anglaise cream). — 404 — FRUIiS— -ENTREMETS' fteligieuse, Cold. poa. fruit in timbale, cov. Bavaroise w. chocolate. Richelieu, Cold poa. on vanilla rice on biscuit cov. w. royal icing sprinkled w. macarons, currant jelly around. Rissoles, Hot fruit poa. or salpicon in puff paste, baked or fried, fruit or cream sa. Ritz, Cold poa. cov. w, raspberry pu. and Chantilly cream w. vanilla. Romanoff, Cold, poa. steeped w. curacao, in crust or silver timbale cov. w. Chantilly cream w. kummel. Rose Caron, Cherries, poa. in timbale or crust cov. w. pineapple pu. w. champagne, very cold. Rose Pompon, Cold. poa. emptied fil. w. vanilla ice cream, cov. Chantilly ere. w. raspberry pu. coy w. veil made of pink spun sugar. Royale, Cold, poa. in currant jelly, on blanc manges. Rubanne, Cold, Bavaroise w. divers colors, gar. w. Chan¬ tilly cream, fruit poa. around. Russe, Fruit, bavaroise w. kummel or arrack. Russet (Lillian), Mush melon half fil. w. vanilla ice cream cov. w. raspberry pu. sprinkled w. macarons. Saiade, Cold, poa. mixed w. divers liquors and syrup, or fruit pu. Short Cake, Genoise layer between fruits and frangi- pane cream, cov. whipped cream and dec. on top w. whip. ere. strawberry, raspberry* banana, peach, apri¬ cot etc. Souffle Hot, lib. sugar cooked 40 degrees add 12 ounces pulp of fruit, whip 10 whites of eggs very hard, in silver timbale, baked, glazed, or cold bavaroise style w. whipped cream w. flawor according to fruit. Sultane, Cold. poa. on pistachio ice cream, cov. w. white veil made of spun sugar. Suedoise, Basket made of emptied orange, mandarine or grape fruit, fil. same ice cream or divers ice cream cov. w. meringue. Baked quickly. Surprise, Emptied fruit fil, salpicon, ice cream or bava¬ roise, according to article. (See Suedoise or omelette). Tartelette, Cold, poa. all fruits in tartalette cov. with fruit syrup, according to article. GAN CEL’S CULINARY ENCYCLOPEDIA Timbale, Hot or cold, paste or silver, fil. w. fruit com¬ pote or salpicon w. liquors. Tivoli, Cold in mould surrounded w. kirseh jelly, fil. W. bavaroise w. fruit, kirseh jelly around. Turban, Hot or cold. Border mould w. bavaroise or jelly of fruit, center fil. w. fruit, divers styles. Valenciennes, Hot, crust savarin paste emptied and dec. fil. w. poa. fruits or salpicon w. kirseh. Vanilla, Hot, in crust fil. w. fruits salpicon w. preser¬ ved chestnuts and cherry fruit sa w, rhum. Vin, Wine ,all fruits, poa. w. wine thi, w. white, red, champagne, port etc. Virginie Cold, poa. emptied fil. w. bavaroise w. fruit according to article. Wilhemine, Cold, poa steeped kirseh and orange juice, in crust or sliver timbale, cov. w. Chantilly cream w. curacao, cov. w. spun sugar. W. Wilson, Cold peach poa. on banana ice cream cov. Chantilly cream w. orange water , studded w. golden leaves. Zelma Kuntz, Cold, poa. in silver timbale, cov. w. rasp¬ berry pu. w. Chantilly cream sprinkled w, praline. ENTREMETS MISCELLANEOUS (Entremets Divers) Abbreviations, (head sweet dishes) iBavaroise Bavaroise, Composition 1 lb. sugar, beat well 16 egg yolks, 1 qt. milk, vanilla, % ounes gelatine, cook without boiling, strained stir when cold, add 1 qt. whipped cream, 4 ounces sugar, ! flavor with fruit, add % ounce more gelatine and 5 gills fruit. Bava¬ roise w. syrup, 5 gills pu, of fruits. 5 gills syrup, 30 degrees, juice of 3 lemons

Cook this with the app: pantry check, scaling, and the assistant.