Raspberry Bavarois

Ingredients

• one pint of milk
• one pint of whipped cream
• the yolks of four eggs
• one-quarter pound of sugar
• six sheets of French gelatine
• one-half pint of raspberry juice

Method

1. 1

   Boil milk with sugar, pour over yolks, and heat until thickened without boiling.

2. 2

   Add washed gelatine and stir until melted.

3. 3

   Cool, mix with raspberry pulp and whipped cream, then mold and chill until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.

Raspberry Bavarois Assorted cakes Coffee Eggs a la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter. Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg. Anchovy sauce. To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs. Boiled beef tongue. Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all. Raspberry Bavarois. (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice

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