2908—Bombe Tosca

No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with apricot ice, and fill it with a Maraschino and fruit Bombe-preparation. After turning out, decorate the Bombe with lemon ice.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2908, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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