Put four ounces of powdered sugar in a stewpan, which stir over a slow fire till quite melted and beginning to tint, take it off the fire; in another stewpan have three quarters of a pint of milk in which you have boiled an ounce of isinglass, pour it upon the caramel, which stir occasionally until it is quite dissolved, pour into another stewpan with the yolks of five eggs, stir over the fire till it thickens, when pass through a tammie, and finish as before.
No. 1255. Bavaroise aux Fraises.
Pick two pounds of fine red strawberries, which put into a basin with half a pound of powdered sugar, let them remain half an hour, then rub them through a tammie, add an ounce of isinglass, previously dissolved in two wineglassfuls of water, boiled and passed through a tammie; set the whole upon the ice, stirring until upon the point of setting, when stir in a pint of cream well whipped, pour it into the mould, which keep upon the ice till set, and when wanted dip it into warm water, and turn out upon your dish.
No. 1256. Bavaroise aux Framboises.
Proceed exactly as for the strawberries in the last, using a pound and a quarter of raspberries and six ounces of currants; or either of the above bavaroises may be made by putting the fruit into a preserving-pan with three quarters of a pound of powdered sugar, moving it over the fire until boiling, when strain it through a silk sieve mixing the juice with the dissolved isinglass, and finish as before; should either of the above be deficient in colour a little essence of cochineal may be used.
No. 1257. Bavaroise aux Abricots.
Take twelve ripe fleshy apricots, cut them in halves, stone them, and put them into a preserving-pan with half a pound of sugar, the juice of two lemons, and an ounce of isinglass, dissolved in a little water, stew them till quite tender, then rub them through a tammie, put them in a basin when cold, stir it upon the ice, and when upon the point of setting add a pint of cream well whipped, and pour into your mould.
No. 1258. Bavaroise aux Poires.
Procure a dozen and a half of middling-sized pears, peel and cut out the cores, slice them into a preserving-pan, with the juice of two lemons (the rind of one of which also add, cut very thin), twenty bitter almonds blanched, and chopped very fine, half a pound of lump sugar, and an ounce of clarified isinglass, place the pan upon a moderate fire, moving the contents occasionally, stew until quite tender, when rub them through a tammie, and finish as in the last.