Chapter XXI · Ices and Sherbets · No. 2900
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2900—Bombe Santiago
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with Brandy ice, and fill it with a pistachio Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2900, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →