BAVAROISE MIXTURE FOR DUCHESS OF YORK TIMBAL

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Put into a stewpan half a pint of new milk, two ounces of castor sugar, one split vanilla pod, and the peel of one lemon.
  2. Bring to the boil and then let it infuse for about ten minutes in the bain-marie.
  3. Dissolve in it half an ounce of Marshall's Gelatine, and stir it on to three raw yolks of eggs.
  4. Stir on the fire till the mixture thickens, then tammy it.
  5. When cool mix with a wineglassful of Maraschino liqueur, one and a half gills of stiffly-whipped cream, and two ounces of blanched and baked Jordan almonds that have been chopped fine.
  6. Stir on ice till beginning to set, then use as instructed above.
Original Text
BAVAROISE MIXTURE FOR DUCHESS OF YORK TIMBAL. Put into a stewpan half a pint of new milk, two ounces of castor sugar, one split vanilla pod, and the peel of one lemon; bring to the boil and then let it infuse for about ten minutes in the bain-marie, dissolve in it half an ounce of Marshall's Gelatine, and stir it on to three raw yolks of eggs; stir on the fire till the mixture thickens, then tammy it, and when cool mix with a wineglassful of Maraschino liqueur, one and a half gills of stiffly-whipped cream, and two ounces of blanched and baked Jordan almonds that have been chopped fine; stir on ice till beginning to set, then use as instructed above.
Notes
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