2025.—BAVARIAN CREAMS.
A variety of these will be found under their respective names, e.g. Bavaroise au Chocolate, Bavaroise de Bananes, Bavaroise aux Pêches, etc. etc.
2026.—BAVAROISE AU CHOCOLATE. (See Chocolate Cream, No. 2036.)
2027.—BAVAROISE DE BANANES. (See Banana Cream, No. 2023.)
2028.—BAVAROISE AUX PÊCHES. (See Peach Cream, No. 2047.)
2029.—BROWN BREAD CREAM. (Fr.—Crème au Pain-bis.)
Ingredients.—1 pint of cream, ½ a pint of milk, 3 tablespoonfuls of crumbled brown bread, 1 oz. of loaf sugar, ½ an oz. of gelatine, 2 whites of eggs, 1 yolk of egg, 1 vanilla pod, ¼ of a teaspoonful of ground cinnamon.
Method.—Simmer the milk and vanilla pod together until pleasantly flavoured, add the sugar, and when dissolved strain on to the beaten eggs, stirring meanwhile. Return to the stewpan, add the gelatine, previously soaked in a little water, then put in the cream and stir until the mixture thickens. Have the sieved brown bread and cinnamon ready in a basin, add the milk preparation, stir frequently until cool, then pour into the prepared mould.
Time.—From 40 to 45 minutes. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 large or 2 small moulds.
2030.—CANARY CREAM.
Ingredients.—1½ pints of milk, 4 ozs. of loaf sugar, ¾ of an oz. of leaf gelatine, 1 lemon, 6 yolks of eggs.
Method.—Soak the gelatine in a little milk, boil the remainder with the thinly-cut lemon-rind and sugar for a few minutes, add the gelatine, and when dissolved let the mixture cool a little. Now put in the lemon-juice, the beaten yolks of eggs, and stir by the side of the fire until they thicken. Stir the mixture frequently until cool, then pour into a wetted or lined mould.
Time.—From 35 to 40 minutes. Average Cost, 1s. Sufficient for 1 large mould.
