bavaroise

Borrowed from French bavarois, from Bavière (“Bavaria”).

• (UK) IPA^(key): /bævəɹˈwɑz/

bavaroise (plural 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, pages 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, published 2004, →ISBN, page 283:

     Bavaroise is taken at night before retiring.

   • 1934, Rafael Sabatini, Venetian Masque, House of Stratus, published 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, published 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, Fran Warde, The French Market: More Recipes from a French Kitchen, HarperCollins, published 2006, →ISBN, page 196:

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

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

• Italian: ^{(please verify)} bavarese (it) f

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

From French bavarois.

• IPA^(key): /ˈbɑʋɑruɑːs/, [ˈbɑ̝ʋɑ̝ˌruɑ̝ːs̠]

bavaroise

1. bavaroise (drink)
2. bavarois, bavaroise (dessert)

• For the dessert bavarois is regarded as more correct spelling.

This word does not fit smoothly into the Finnish inflection schemes. Therefore it may be advisable to use a synonym or a pronoun in inflected forms.

• (drink): munatoti
• (dessert): baijerinvanukas, bavarois, bavaroise-vanukas

• (drink): toti
• (dessert): kermavanukas

• “bavaroise”, in Kielitoimiston sanakirja [Dictionary of Contemporary Finnish]‎ (in Finnish) (online dictionary, continuously updated), Kotimaisten kielten keskuksen verkkojulkaisuja 35, Helsinki: Kotimaisten kielten tutkimuskeskus (Institute for the Languages of Finland), 2004–, retrieved 2023-07-02

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bavaroise

1. feminine singular of bavarois