Recipes > Desserts > Bavaroise au Café

Bavaroise au Café


  • 4 eggs
  • 1 pint of milk
  • 1 cup of very strong black coffee
  • 2 ounces of sugar
  • 1/2 ounce of dissolved gelatin


Mix the beaten yolks of two eggs with the milk and coffee. Bring to a boil in a saucepan, remove from the fire and allow to get cold, stirring occasionally. Add the yolks of two more eggs beaten stiff with the sugar. Mix well and then add the stiffly beaten whites of the four eggs along with the dissolved gelatin. Pour into a mould and turn out when set.


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Twenty-four Little French Dinners (1919).

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