Bavaroise (drink)
Bavaroise ( French literally for Bavarian , also Bavarese in Italian and Bawarka in Polish gastronomy) is a typical drink in French gastronomy , which is usually made from tea , milk and liqueur .
history
The name originated in Paris in the famous Café Procope coffee house , which the Sicilian Francesco Procopio opened in 1689. Procopio, who had come to Paris as the personal chef of the French king, also introduced ice cream from Italy to France in his café . Bavarian princes from the Wittelsbach family often stopped by this coffee house and ordered the tea. It says in the Histoire de la vie privée des François :
«La bavaroise ne remonte qu'aux premieres années de ce siècle-ci; & elle est due aux Princes de Baviere , lorsqu'ils vinrent en France. Pendant le séjour que leurs Altesses firent dans la Capitale, elles allaient souvent prendre du thé chez le Sr Procope. Mais elles avaient demandé qu'on le leur servît dans des caraffes de cristal; &, au lieu de sucre, elles y faisaient mettre du syrop capilaire. La boisson nouvelle fut appellée bavaroise, du nom des Princes. On l'adopta dans les caffés, sans autre changement que d'y joindre quelquefois du lait. Cependant, comme par la suite on remarque que le capilaire émoussait la faveur & l'odeur agréable du thé, les Caffetiers y substiterent du sucre clarifié & cuit à Consistance de syrop. »
“The Bavaroise goes back no further than the first few years of this century; & goes back to the princess of Bavaria when she came to France. During the stay that Her Highness was in the capital, they often had tea with Mr. Procope. But they asked that it be served in crystal carafes; &, instead of sugar, they put this syrop capilaire [a sugar syrup based on maidenhair fern ]. The new drink was called bavaroise, in the name of the princess. It has been adopted in the cafes, the only change being that milk has been added every now and then. In the meantime, since it was later noticed that the maidenhair fern deprived the tea of its taste and pleasant smell, the café owners are replacing it with clear sugar & boiling it to the consistency of syrup. "
French emigrants exported the drink to Poland, where, as Steffen Möller reports in his book Expedition to the Poles, the myth exists that all Germans would drink the tea like this.
The drink and its name found its way under the same name Bavarian also as Bavarese in the Italian gastronomy and as Bawarka in the Polish gastronomy.
Preparation and variations
Today and in Martinique , wherever French emigrants took it, it is usually prepared with rum instead of liqueur or syrup and drunk hot and sweetened. There are numerous refinements and variants, such as green tea or herbal tea instead of black tea and cream instead of milk. Typical refining additions are egg yolks , powdered sugar and cinnamon .
The original recipe, which can be found in the hotel's historical cookbook, recommends a slightly different preparation:
“An infusion of tea sweated with gum syrup and orange flower-water with milk. Have half as much boiling milk as tea; sweeten it with gum syrup, and flavor with orange flower-water; the latter can be replaced by a small glassful of good brandy. Bavaroise is taken at night before retiring. "
“An infusion of tea, sweetened with gum syrup and orange blossom water with milk. Use half as much boiling milk as tea; sweeten it with gum syrup and flavor it with orange blossom water; the latter can be replaced with a small glass of good brandy. Bavaroise is consumed at night before going to bed. "
In Poland today, Bawarka is also understood as tea with a strong dash of milk (i.e. without alcohol ). Also in Poland, the non-alcoholic version of tea with milk is traditionally recommended to nursing mothers to promote milk production.
literature
- A detailed and international bibliography can be found in the Polish Wikipedia article .
Individual evidence
- ^ M. Le Grand d'Aussy: Thé au lait , in: Histoire de la vie privée des Français, depuis l'origine de la Nation jusqu'à nos jours. Tome Troisième. De l'Imprimerie de Ph.-D. Pierres, 1782.
- ^ Steffen Möller : Expedition to the Poles . Piper Verlag, Munich 2012, ISBN 978-3-492-30271-5 , pp. 45-46 (chapter apple spritzer versus Bawarka ).
- ^ Bavaroise , in: The Classic 1893 Cookbook, Reprint 2017, Dover Publications, p. 283.
- ^ Steffen Möller : Expedition to the Poles . Piper Verlag, Munich 2012, ISBN 978-3-492-30271-5 , p. 46 (chapter apple spritzer versus Bawarka ).
- ↑ http://www.mjakmama24.pl/karmienie-piersia-od-a-do-z/bawarka/