Chapter XX · Entremets (Sweets) · No. 2620
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2620—Bavarois à la Religieuse
No. 916, Another Method of Preparing Aspics de Filets de Soles a mould with some chocolate dissolved in a syrup containing a somewhat large proportion of gelatine. Garnish the inside of the mould with a vanilla-flavoured Bavarois preparation, made from plain instead of whipped cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2620, p. 758. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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