bavaroiseとは 意味・読み方・使い方

発音

• (英国発音) IPA^(key): /bævəɹˈwɑz/

名詞

bavaroise (複数形 bavaroises)

1. A drink of sweetened milk, eggs and tea, often with some sort of spirit.
   • 1870 October 22, “Beethoven, Goethe, and Michael Angelo”, in Dwight’s Journal of Music, Volume XXX, Number 16, page 329-330:

     In the A flat andante, flowing like sweet honey, the waiter brings him, instead of coffee, a bavaroise; in the defiant C major Beethoven bellows out for his coffee: the waiter looks anxiously around, and, after a time again brings the bavaroise, but this time milled with “Obers.”

   • 1890, Lafcadio Hearn, Two Years in the French West Indies, Harper & Brothers, page 348:

     Cyrillia always prepares something for me on my return from the beach,—either a little pot of fresh cocoa-water, or a cocoyage, or a mabiyage, or a bavaroise.

   • 1894, Charles Ranhofer, The Epicurean, Kessinger Publishing (2004), →ISBN, page 283:

     Bavaroise is taken at night before retiring.

   • 1934, Rafael Sabatini, Venetian Masque, House of Stratus (2001), →ISBN, page 256:

     He ordered himself a bavaroise and he had begun to sip it when he was aware of a presence at his elbow.

2. (sometimes proscribed) A cold dessert made from custard, cream and gelatine.
   • 1857 September, “The Code of Honor”, in Harper’s New Monthly Magazine, Volume XV, Number LXXXVIII, page 521:

     Saint Foix had a duel with a gentleman, whom he saw at the Café Procope, eating a bavaroise.

   • 1902, Janet McKenzie Hill, Practical Cooking and Serving, Doubleday, Page & Company, page 519:

     Pistachio-and-Strawberry Bavaroise

   • a. 1914, Lida Seely, Mrs. Seely’s Cook Book, The Macmillan Company (1914), page 308:

     A chocolate bavaroise may be made the same as above, adding two ounces of chocolate dissolved in a little water just before the mixture is strained.

   • 2005, Joanne Harris and Fran Warde, The French Market: More Recipes from a French Kitchen, HarperCollins (2006), →ISBN, page 196:

     There are any number of variants on the classic bavaroise, the most elegant of chilled puddings.

同意語

• (dessert): bavarois, crème bavaroise, Bavarian cream

参照

• “bavarois” in Alan Davidson and Tom Jaine, The Oxford Companion to Food, Second Edition, Oxford University Press (2006), →ISBN, page 65.