FoodNetArchive

A guide to modern cookery

1909

Page 460 · 1 recipe record on this page

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Clothe the mould with brandy ice, and fill it with a raspberry Bombe-preparation. ICES 807 2877—BOMBE MERCEDES Clothe the mould with apricot ice, and fill it with a Chartreuse Bombe-preparation. 2878—_BOMBE MIGNON Clothe the mould with apricot ice, and fill it with nut Bombe- preparation. 2879—BOMBE MISS HELYETT Clothe the mould with raspberry ice, and fill it with a vanilla Bombe-preparation. 2880—BOMBE MOGADOR Clothe the mould with coffee ice, and fill it with a Kirsch Bombe-preparation. 2881—BOMBE MOLDAVE Clothe the mould with pine-apple ice, and fill it with a Curacao Bombe-preparation. 2882—BOMBE MONTMORENCY Clothe the mould with Kirsch ice, and fill it with a cherry Bombe-preparation. After turning out, surround it with half- candied cherries. 2883—BOMBE MOSCOVITE Clothe the mould with Kiimmel ice, and fill it with a bitter- almond Bombe-preparation, combined with candied fruit. 2884—BOMBE MOUSSELINE Clothe the mould with strawberry ice, and fill it with Chantilly cream, combined with strawberry purée. 2885—BOMBE NABAB Clothe the mould with pralined ice, and fill it with a liqueur- brandy Bombe-preparation, containing candied fruit. 2886—BOMBE NELUSKO Clothe the mould with filbert pralined ice, and fill it with a chocolate Bombe-preparation. 2887—BOMBE NERO Take a dome-mould and clothe it with vanilla ice-cream with caramel; fill it with vanilla J/ousse, combined with small, imitation truffles, the size of small nuts, made from chocolate. Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of Italian meringue ; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven✪ Bombe Néro. Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly. - 808 GUIDE TO MODERN COOKERY On taking the Bombe out of the oven, pour some hot rum into the bowl, and set a light to it when serving. 2888—BOMBE SAINT LAUD Clothe the mould with raspberry ice, and fill it with alternate layers of melon Bombe-preparation and Chantilly cream. 2889—_BOMBE NESSELRODE Clothe the mould with vanilla ice-cream, and fill it with Chantilly cream, combined with chestnut purée. 2890—BOMBE ODETTE Clothe the mould with vanilla ice-cream, and fill it with a pralined Bombe-preparation. 2891—_BOMBE ODESSA Clothe the mould with apricot ice, and fill it with a strawberry Bombe-preparation. 2892—BOMBE ORIENTALE Clothe the mould with ginger ice, and fill it with a pistachio Bombe-preparation. 2893—BOMBE PATRICIENNE Clothe the mould with vanilla ice-cream, and fill it with a pralin and chocolate Bombe-preparation. 2894—BOMBE PETIT DUC Clothe the mould with strawberry ice, and fill it with a hazel- nut Bombe-preparation, combined with Bar red-currant jam. 2895—BOMBE POMPADOUR Clothe the mould with asparagus ice, and fill it with a pome- granate Bombe-preparation. 2896—BOMBE PROPHETE Clothe the mould with strawberry ice, and fill it with pine-apple — preparation. 2897—BOMBE RICHELIEU Clothe the mould with rum ice; fill it with a coffee Bombe-pre- — paration, and distribute coffee drops upon it after turning. 2898—BOMBE ROSETTE | Clothe the mould with vanilla ice-cream, and fill it up with red- currant-flavoured Chantilly cream, combined with red-currants. 2899—BOMBE A LA ROYALE Clothe the mould with Kirsch ice, and fill it with a chocolate : pralined Bombe-preparation. ICES 809