Chapter XXI · Ices and Sherbets · No. 2904
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2904—Bombe Succês
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with apricot ice, and fill it with Kirsch-flavoured Chantilly cream, combined with candied apricots cut into dice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2904, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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