Chapter XXI · Ices and Sherbets · No. 2831
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2831—Bombe Abricotine
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with apricot ice, and fill it with a Kirsch-flavoured Bombe-preparation, laid in alternate layers with stewed apricots.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2831, p. 803. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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