{"id":4766,"slug":"bavarois-noisette","title":"Bavarois noisette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Yolks of eight eggs","One quart of milk","One-half of a split vanilla bean","One-half pound of sugar","One-quarter pound of ground hazelnuts","One pint of whipped cream","Five sheets of French gelatine","Cold water, for washing gelatine","Additional whipped cream with chopped hazelnuts, for serving"],"ingredients_norm":["egg yolk","milk","split vanilla bean","sugar","ground hazelnut","whipped cream","french gelatine","cold water for washing gelatine","additional whipped cream with chopped hazelnut"],"steps":["Boil the milk with the vanilla.","Roast the hazelnuts, grind, or chop them very fine, and mix with the yolks of eggs and sugar.","Add the boiling milk, and stir over the fire until it thickens, but do not let it boil.","Remove from the fire and add the gelatine (which has been washed) in cold water, and stir with a spoon until melted.","Allow to become cold, remove the vanilla bean, add the whipped cream, mix well, put in a fancy mould, and set in the ice box for two hours.","Serve with whipped cream with chopped hazelnuts in it."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w33:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8c5b6526f04bcb61712238dc8b5969957b071138f502fb87b30f7bec91f36087","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bavarois-noisette"}