Chapter XXI · Ices and Sherbets · No. 2890
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2890—Bombe Odette
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with vanilla ice-cream, and fill it with a pralined Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2890, p. 808. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →