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Terms vs Bavaroise - What's the difference?

terms | bavaroise |

As nouns the difference between terms and bavaroise

is that terms is while bavaroise is bavarian.

terms

English

Noun

(head)

    • Statistics

    * ----

    bavaroise

    English

    Noun

    (en noun)
  • 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, page 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 , , 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 , , The Epicurean , Kessinger Publishing (2004), ISBN 9780766193833, page 283:
    • Bavaroise is taken at night before retiring.
  • * 1934 , , Venetian Masque , House of Stratus (2001), ISBN 978-07551-156-3-1, page 256:
    • He ordered himself a bavaroise and he had begun to sip it when he was aware of a presence at his elbow.
  • 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
  • * Lida Seely, Mrs. Seely’s Cook Book , The Macmillan Company (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 , and Fran Warde, The French Market: More Recipes from a French Kitchen , HarperCollins (2006), ISBN 978-0-06-089313-2, page 196:
    • There are any number of variants on the classic bavaroise , the most elegant of chilled puddings.

    Synonyms

    * (dessert) bavarois, , Bavarian cream

    References

    * “bavarois” in Alan Davidson and Tom Jaine, The Oxford Companion to Food , Second Edition, Oxford University Press (2006), ISBN 978-0-19-280681-9, page 65. ----