A guide to modern cookery

BAVAROIS. These are of two kinds:—(1) Bavarois with cream, and (2) Bavarois with fruit. 2614—CREAM BAVAROIS Preparation: Work one lb. of castor sugar with fourteen egg-yolks in a saucepan, dilute with a pint and a half of boiled milk, in which a stick of vanilla has previously been infused, and two-thirds of an oz. of gelatine dipped in cold water. Put the preparation on a mild fire until it properly veneers the withdrawn spoon, and do not let it boil. Pass it through the strainer into an enamelled basin; let it cool, stirring it from time to time; and, when it begins to thicken, add one and a half pints of whipped cream, three oz. of powdered sugar, and two-thirds oz. of vanilla sugar. 2615—BAVAROIS AUX FRUITS Constituents.—One pint of fruit purée, diluted with one pint of syrup at 30° (saccharom.). Add the juice of three lemons, one oz. of dissolved gelatine, strained through linen, and one pint of whipped cream. The freparation for fruit Bavarois may be combined with fruit of the same nature as that used for the purée; and this fruit may be added raw in the case of strawberries, raspberries, redcurrants, etc.,and poached in the case of pulpy fruits, such as pears, peaches, apricots, etc. 2616—THE MOULDING AND DISHING OF BAVAROIS Bavarois are generally moulded in fancy moulds fitted with a central tube, slightly greased with sweet almond oil. When they are greased they are incrusted in broken ice after the preparation has been covered with a round sheet of white paper. When about to serve, the mould is quickly plunged into tepid water, wiped, and turned out upon a dish, which may or may not be covered with a folded napkin. Instead of oiling the moulds they may be covered with a thin coat of sugar cooked to the caramel stage, which besides making the Bavarois sightly, also gives it an excellent taste. Another very advisable method is that of serving the Bavarois in a deep silver timbale or dish, surrounded with ice. In this case, the entremet not having -to be turned out, the preparation does not need to be so cohesive, and is therefore much more delicate, When the Bavarois is served after this last method it is sometimes accompanied by stewed fruit or a Macédoine of fresh fruit ; though, in reality, these fruit adjuncts are better suited to cold puddings, which, in some points, are not unlike Bavarois. Finally, when the Bavarois is moulded, it may be decorated, just before being served, with Chantilly cream laid on by means of a piping-bag fitted with a grooved pipe. 2617—BAVAROIS CLERMONT Take some vanilla-flavoured Bavarois preparation combined with three oz. of candied chestnut purée and three oz. of candied chestnuts, broken into small pieces, per pint of the preparation. Having turned out the Bavarois, surround it with a crown of fine candied chestnuts. 2618—BAVAROIS DIPLOMATE Clothe a timbale mould with a layer of vanilla-flavoured Bavarois preparation. Fill it with chocolate and strawberry Bavarois preparations, spread in alternate and regular layers. 2619—BAVAROIS MY QUEEN Clothe a Bavarois mould with a preparation of slightly-sugared raw cream, combined with dissolved gelatine. Then fill up the mould with a Bavarois preparation, made from strawberry purée and combined with large strawberries, macerated in Kirsch, When the entremet is turned out surround it with a border of large strawberries, also macerated in sugar and Kirsch. 2620—BAVAROIS A LA RELIGIEUSE Clothe a mould with some chocolate dissolved in a syrup containing a somewhat large proportion of gelatine. Garnish the inside of the mould with a vanilla-flavoured Bavarois preparation, made from plain instead of whipped cream. 2621—BAVAROIS RUBANNE This kind of Bavarois is made from differently-coloured and differently-flavoured preparations, spread in alternate layers in the mould.