Bavaroise Mixture

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a good half pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a stick of vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
half an ounce of Marshall's Gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two large tablespoonfuls of orange flower water
a wine-glass of Marshall's Maraschino or Noyeau syrup ↝ Cherries, maraschino [Other fruits and fruit salads]
half a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (10)

Put milk, vanilla pod, and sugar into a pan and infuse for about ten minutes, standing the pan in the bain marie.
Remove the pod.
Dissolve the gelatine in the milk.
Put raw egg yolks into a basin and stir the milk onto them.
Return the mixture to the stewpan and stir on the stove until the contents thicken, but do not allow it to boil.
Strain through the tammy or strainer and let it cool.
Mix in the orange flower water, Maraschino or Noyeau syrup, and stiffly whipped cream.
Stir well together and pour into the ornamented mould.
Put it away to get cold and set.
When required, turn it out as in foregoing recipe on a dish on a paper or napkin, and serve for a sweet for dinner or luncheon or for any cold collation.

Original Text

Bavaroise Mixture.—Take a good half pint of new milk and put into it half a stick of vanilla pod and two ounces of castor sugar, let it infuse for about ten minutes, standing the pan in the bain marie, remove the pod, and dissolve in the milk half an ounce of Marshall's Gelatine; put three raw yolks of eggs into a basin and stir the milk on to them; return the mixture to the stewpan, and stir on the stove till the contents thicken, but do not allow it to boil; strain it through the tammy or strainer and let it cool, then mix into it two large tablespoonfuls of orange flower water and a wine-glass of Marshall's Maraschino or Noyeau syrup and half a pint of stiffly whipped cream; stir well together and pour into the ornamented mould; put it away to get cold and set; when required, turn it out as in foregoing recipe on a dish on a paper or napkin, and serve for a sweet for dinner or luncheon or for any cold collation.

Notes

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