Chapter XXI · Ices and Sherbets · No. 2838
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2838—Bombe Bourdaloue
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with vanilla ice-cream, and fill it up with an Anisette Bombe-preparation.
After turning out decorate the Bombe with crystallised violets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2838, p. 803. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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