Chapter XXI · Ices and Sherbets · No. 2871
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2871—Bombe Margot
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with almond ice, and fill it with pistachio Bombe-preparation. After turning out, decorate with vanilla ice-cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2871, p. 806. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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