[757]
][2613—CHERRY SAUCE]
Gently melt one lb. of raspberry-flavoured red-currant jelly. Pour it into a cold basin, and add to it an equal quantity of freshly-prepared cherry juice, the juice of two blood-oranges, a little powdered ginger, and a few drops of carmine; the latter with the view of giving the preparation a sufficiently strong and distinctive colour. Finally add a quarter of a lb. of half-sugared cherries, softened in a tepid, Kirsch-flavoured syrup.
Bavarois.
These are of two kinds:—
(1) Bavarois with cream, and (2) Bavarois with fruit.
[2614—CREAM BAVAROIS]
Preparation: Work one lb. of castor sugar with fourteen egg-yolks in a saucepan, dilute with a pint and a half of boiled milk, in which a stick of vanilla has previously been infused, and two-thirds of an oz. of gelatine dipped in cold water.
Put the preparation on a mild fire until it properly veneers the withdrawn spoon, and do not let it boil. Pass it through the strainer into an enamelled basin; let it cool, stirring it from time to time; and, when it begins to thicken, add one and a half pints of whipped cream, three oz. of powdered sugar, and two-thirds oz. of vanilla sugar.
[2615—BAVAROIS AUX FRUITS]
Constituents.—One pint of fruit purée, diluted with one pint of syrup at 30° (saccharom.). Add the juice of three lemons, one oz. of dissolved gelatine, strained through linen, and one pint of whipped cream. The preparation for fruit Bavarois may be combined with fruit of the same nature as that used for the purée; and this fruit may be added raw in the case of strawberries, raspberries, red-currants, etc., and poached in the case of pulpy fruits, such as pears, peaches, apricots, etc.