This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
These creams of any kind set in individual cups instead of a large mould.
Bavarois flavored with coffee.
Bavarois flavored with tea.
Bavarois made yellow with yolks, wine added, or, a yellow custard with gelatine and whipped cream flavored with wine.
Apricot pulp, sugar and gelatine added to whipped cream.
Bavarian flavored with vanilla.
Bavarois made with orange syrup, gelatine and whipped cream.
Bavarois (or Bavarian cream) flavored with punch.
Raspberry Bavarian; raspberry pulp and syrup with gelatine in whipped cream.
Bavarian cream, with a mixture of various candied fruits.
A mould lined with strawberries and filled with Bavarian of any color or flavor.
Bavarois with cubes of different colors of clear wine jelly stirred into when on the point of setting.
Yolk of egg custard, well flavored with curacao, dissolved gelatine mixed in and whipped cream added; set on ice.
Berries with sugar passed through a seive; gelatine dissolved in syrup, all mixed with whipped cream; set on ice. An ounce of gelatine to a quart is not too much when fruit is added; for whipped cream alone 1/2 oz. to a quart, before whipped, is enough, as too much makes the cream tough.
Yellow custard with gelatine and whipped cream flavored with vanilla. Some of the gelatine custard colored pink on a plate on ice; leaf shapes stamped out of it when set, and the mould decorated with a pattern in pink leaves; filled up, set on ice.
Made of 1 oz. gelatine, 4 oz. sugar, 1/4 pt. water, hot, to dissolve the gelatine, 1 gill sherry', 1 gill kirsch added; 4 oz. pistachio nuts blanched and chopped fine, green coloring, 1 pt. thick cream, whipped, all mixed, stirred on ice till thick enough to hold up the nuts, then put in mould. It is a light green cream; can be put into a mould imitating a bunch of asparagus.
Whipped cream with strawberries.