1970s Recipes + Menus

Orange Bavaroise

January 1975
    According to Larousse Gastronomique, Café Procope, in Paris, “seems to have been the first to serve” this drink, which was brought to France from Bavaria early in the 18th century. Many recipes include coffee, tea, or cocoa, but this is orangey enough that it needs no additional infusions.

    In a saucepan scald 3 cups milk with the peel of 1 orange. Cover the pan, let the peel infuse for 20 minutes, and remove and discard it. In a large metal bowl set over a pan of hot water whisk together 4 egg yolks and 3 1/2 tablespoons fine granulated sugar with a large whisk until the mixture forms a ribbon when the whisk is lifted. Add 3 1/2 tablespoons sugar syrup and the hot milk in a stream, whisking constantly, and stir in 1/4 cup each of brandy and orange-flavored liqueur. Divide the mixture among 4 glasses or cups and sprinkle each serving with grated orange rind. Makes 4 drinks.
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