Vanilla Bavarois with Bar le Due
From The Hotel St. Francis cook book, 1919
Serves 6
Bar le Due is a currant jelly made in France.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 24. The excerpt below is the record exactly as published.
Vanilla Bavarois with Bar le Due. Bar le Due is a currant jelly made in the village of Bar le Due, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour s6me red Bar le Due
Cook this with the app: pantry check, scaling, and the assistant.