No. 1256 Bavaroise aux Framboises.
Proceed exactly as for the strawberries in the last, using a pound and a quarter of raspberries and six ounces of currants; or either of the above bavaroises may be made by putting the fruit into a preserving-pan with three quarters of a pound of powdered sugar, moving it over the fire until boiling, when strain it through a silk sieve mixing the juice with the dissolved isinglass, and finish as before; should either of the above be deficient in colour a little essence of cochineal may be used.