No. 3133
Bavarois with Meringues
Bavarois aux Meringues
Prepare a vanilla bavarois, the same as for No. 3135; pour it into a dozen oval ballotine molds and set them in the ice-box to have their contents get quite hard. When ready to serve unmold the bavarois, and range them in a circle on a dish, keeping them a slight distance apart. On either side of each one place two small meringue shells (No.116) well scooped out and very dry.