Chapter XXI · Ices and Sherbets · No. 2884
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2884—Bombe Mousseline
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with strawberry ice, and fill it with Chantilly cream, combined with strawberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2884, p. 807. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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