178. +Fromage Bavarois à la Vanille.+-- Soak 1 ounce gelatine in 1 cup cold water 20 minutes; place a saucepan with 1 pint cream, the yolks of 6 eggs, ½ cup sugar and 1 teaspoonful vanilla over the fire and stir till nearly boiling; remove it from the fire, add gelatine and stir till dissolved; set saucepan with its contents in a vessel of cold water and stir till it becomes cold and begins to thicken; then mix it with 1 pint whipped cream; rinse a form with cold water, sprinkle the inside with sugar, fill in the bavarois and set for 2 hours on ice; serve on a round dish garnished with fancy cakes.
179. +Fromage Bavarois à la Vanille, No. 2.+-- Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1½ teaspoonfuls vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the boiling sugar syrup and stir till melted; then set aside; when cold and beginning to thicken mix it with 1 pint whipped cream and finish the same as in foregoing recipe.
180. +Fromage Bavarois aux Pistache.+-- Chop or pound 6 ounces pistachio nuts and ¼ pound almonds as finely as possible, mix with 1 pint cold sugar syrup and let them stand 2 hours; then strain through a fine sieve, add a little spinach green (see Color) and 1 ounce dissolved gelatine; stir until it begins to thicken; then mix with 1 pint whipped cream; put this into a form and place on ice for 2 hours. This cream should have a delicate green color; it is served on a round dish.
181. +Fromage Bavarois aux Amandes.+-- Scald ½ pound sweet and 10 bitter almonds with boiling water, remove the brown skin and pound or chop them fine; place a saucepan over the fire with 1 pint milk, 6 tablespoonfuls sugar, the yolks of 6 eggs, 1½ teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1¼ ounces gelatine in 1 cup cold milk, add it to the hot milk and stir till dissolved; then strain through a sieve; when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and set for 2 hours in cracked ice.
182. +Fromage Bavarois au Café.+-- Pour 1 pint boiling milk over 4 tablespoonfuls freshly ground coffee, cover and let it stand 5 minutes; strain through a fine cloth; soak 1 ounce gelatine in a little cold water 15 minutes and add it to the coffee milk with 6 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till it nearly boils; remove from the fire and when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and pack in cracked ice 2 hours.