Chapter XXI · Ices and Sherbets · No. 2908
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
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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