Chapter XXI · Ices and Sherbets · No. 2902
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2902—Bombe Skobeleff
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with Vodka ice, and fill it with Kümmel-flavoured Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2902, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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