Chapter XXI · Ices and Sherbets · No. 2857
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2857—Bombe Francillon
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with coffee ice, and fill it with a Bombe-preparation flavoured with liqueur-brandy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2857, p. 805. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →