Chapter XX · Entremets (Sweets) · No. 2622
Built upon: No. 2614Cream Bavarois
2622—Various Cream Bavarois
Almond, anisette, filbert, coffee, chocolate, Kirsch, fresh walnut, orange, and violet Bavarois, &c., may be prepared after No. 2614, Cream Bavarois; the flavour alone undergoing any change.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2622, p. 759. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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