Alice B Toklass Bavarian Cream Recipes

ALICE B. TOKLAS'S BAVARIAN CREAM

Steps:

• Heat the milk and the cloves in a saucepan over low heat until hot.
• Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
• Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
• Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
• When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.

ALICE B. TOKLAS' PRUNES WITH CREAM

Steps:

• Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port, the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
• To serve, put in a decorative bowl and cover with whipped cream. Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.

ALICE B. TOKLAS'S MACEDOINE OF VEGETABLES

Steps:

• Melt 3 tablespoons butter in bottom of a fireproof pot with a well-fitting lid. Saute sliced onions in the butter over medium heat, stirring frequently, until they are golden brown.
• Split the romaine lettuce hearts lengthwise, rinse under running water and add, without drying, to the pan. Arrange the lettuce halves on top of the onions. Add all carrots, turnips and potatoes.
• Cut remaining cup of butter into chunks and distribute over the vegetables. Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add a very small amount of hot water occasionally.
• Add asparagus, peas and beans to pan. Add salt and pepper, cover again and cook 15 minutes longer, or until beans are tender. Serve immediately.