Chapter XXI · Ices and Sherbets · No. 2860
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2860—Bombe Gismonda
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with pralined ice, and fill it with an Anisette Bombe-preparation, combined with Bar white-currant jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2860, p. 805. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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