Bavaroise with Chocolate
A historical recipe from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Huma, by Pierre Blot (1884).
A historical recipe
Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food, by Pierre Blot (1884). Project Gutenberg eBook #35646.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put in a tin pan a pint of milk, with one ounce of chocolate, and two of sugar;
- set it over the fire, but do not allow it to boil;
- stir well with a wooden spoon during the process, and when the whole is well mixed, serve warm in cups.
- It is an excellent and wholesome drink in the evening.
- The same with Coffee or Tea.--Proceed as above in every particular, except that you put in the pan a small cup of coffee or tea instead of chocolate, and a little more sugar.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon