The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 362

Bavaroise

Bavaroise

An infusion of tea sweetened with gum syrup and orange flower-water with milk. Have half as much boiling milk as tea; sweeten it with gum syrup, and flavor with orange flower-water; the latter can be replaced by a small glassful of good brandy. Bavaroise is taken at night before retiring.