Chapter XXI · Ices and Sherbets · No. 2888
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2888—Bombe Saint Laud
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with raspberry ice, and fill it with alternate layers of melon Bombe-preparation and Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2888, p. 808. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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