Chapter XXI · Ices and Sherbets · No. 2893
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2352Pralin
2893—Bombe Patricienne
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with vanilla ice-cream, and fill it with a No. 2352, Pralin and chocolate Bombe-preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2893, p. 808. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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