Chapter XXI · Ices and Sherbets · No. 2885
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2885—Bombe Nabab
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with pralined ice, and fill it with a liqueur-brandy Bombe-preparation, containing candied fruit.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2885, p. 807. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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