2827—Preparation for Bombes

Gradually mix thirty-two egg-yolks with one quart of syrup at 28°. Put the whole on a very moderate fire, whisking it as for a No. 2376, Pâte à Génoise Fine, and, when the preparation is firm enough and taken off the fire, continue whisking it over ice until it is quite cold. Then add the selected flavour, and one and one-third quarts of stiffly-whipped cream.