Chapter XXI · Ices and Sherbets · No. 2906
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2906—Bombe Suzanne
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with pink rum ice, and fill it with vanilla Bombe-preparation, combined with Bar red-currant jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2906, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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