Chapter XXI · Ices and Sherbets · No. 2886
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2886—Bombe Nélusko
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with filbert pralined ice, and fill it with a chocolate Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2886, p. 807. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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