Chapter XX · Entremets (Sweets) · No. 2617
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2617, p. 758. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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