Chapter XXI · Ices and Sherbets · No. 2859
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2859—Bombe Grande Duchesse
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with pear ice, and fill it with a Chartreuse Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2859, 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 →