Chapter XXI · Ices and Sherbets · No. 2862
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2352Pralin
2862—Bombe Hilda
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with filbert ice, and fill it with a Chartreuse Bombe-preparation, combined with filbert No. 2352, Pralin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2862, p. 805. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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