Chapter XXI · Ices and Sherbets · No. 2909
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2376Pâte à Génoise Fine
2909—Bombe Trocadéro
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with orange ice, combined with candied orange-rind, cut into small dice; and fill with alternate layers of Chantilly cream and roundels of filbert No. 2376, Pâte à Génoise Fine, cut in graduated sizes, and saturated with Curaçao syrup. Sprinkle some orange-zest dice on each roundel of No. 2376, Pâte à Génoise Fine.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2909, p. 809. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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