2934—Bavaroise

Work eight oz. of powdered sugar with eight egg-yolks in a saucepan, until the whole becomes white and reaches the No. 2376, Pâte à Génoise Fine stage. Then add consecutively: one-fifth pint of capillary syrup, one pint of freshly made, boiling hot tea, and the same amount of boiling milk; whisking briskly the while, that the drink may be very frothy. Complete at the last moment with one-third pint of the liqueur which is to characterise the Bavaroise, i.e., either Kirsch or Rum.

If the Bavaroise be flavoured with vanilla, orange or lemon, let the flavour infuse in the milk for fifteen minutes beforehand. If it be flavoured with chocolate, dissolve six oz. of the latter, and add the milk to it, flavoured with vanilla.

If it be coffee-flavoured, set three oz. of freshly-torrified and concassed coffee to infuse in the milk or flavour with one pint of freshly-made coffee.

Bavaroise is served in special glasses, and it must be frothy.