Chapter XXI · Ices and Sherbets · No. 2899
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2899—Bombe à la Royale
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with Kirsch ice, and fill it with a chocolate pralined Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2899, p. 808. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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