A Belgian variety of crimson flushed blushed eating apple recorded since 1811, raised by Van Mans and named after Baumann Bros of Bouwiller. Awarded the Royal Horticultural Society First Class Certificate in 1878. This is a late-season apple, picked from late September to early October in the UK, and is at its best from late November to January. More well-known for its appearance than its flavour.
A device used to measure the sugar content of wines and fortified wines. It is also used in measuring the specific density of liquids.
Costmary. A herb with a strong scent of minty camphor, related to feverfew. It is a bit too powerful to be much use in the kitchen, but can sometimes be substituted for mint. Traditionally it is used to clear and preserve ale during brewing.
The bavarois is a thick egg custard poured into a mould, cooled and set. It is then turned out so that it resembles a sort of upstanding mousse. It may be flavoured with chocolate or fruit.
A savoury loaf, especially of shellfish but which may be of meat or fish. It also means a cold mousse-like dessert.
"Bavarois in the style of Normandy." Apple purée mixed with gelatine and set in a mould. It is served with crème pâtissière.
