Chapter XX · Entremets (Sweets) · No. 2619
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2619—Bavarois My Queen
No. 916, Another Method of Preparing Aspics de Filets de Soles 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2619, p. 758. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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