Chapter XXI · Ices and Sherbets · No. 2889
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2889—Bombe Nesselrode
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with vanilla ice-cream, and fill it with Chantilly cream, combined with chestnut purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2889, p. 808. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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