FoodNetArchive

A guide to modern cookery

1909

Page 458 · 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.
Originally, Bombes were made from an ordinary ice preparation, in spherical moulds ; hence their name, which is once more justified by their arrangement, consisting as it used to do of superposed and concentric layers, the outermost of which was very thin. Now- adays, Bombes are more often moulded in the shape of shells, but the preparation from which they are made is much more delicate than it was formerly. 2827—PREPARATION FOR BOMBES Gradually mix thirty-two egg-yolks with one quart of syrup at 28°. Put the whole on a very moderate fire, whisking it as for a Génozse, and, when the preparation is firm enough and taken off the fire, continue whisking it over ice until it is quite cold. Then — add the selected flavour, and one and one-third quarts of stiffly- — whipped cream✪ Preparation for Bombes. 2828—THE MOULDING OF BOMBES First clothe the bottom and sides of a mould with the ice — preparation denoted by the name of the Bombe. This coat, which — should vary in thickness in accordance with the size of the mould, should be somewhat thin, and made from an ordinary ice prepara- — tion, which is suited better than any other kind to this class — of dish. The middle is then filled with a Bombe preparation, flavoured — as directed, or with a Mousse preparation. The whole is then ~ covered with a round piece of white paper, and the mould is hermetically sealed with its cover, set to freeze, and left for two or — three hours in the ice. When about to serve, take the mould out of the ice; wash it with cold water; dip it quickly in tepid water; dry it with ~ a towel, and overturn the mould on a napkin or on a block of — ice. ICES 803 VARIOUS BOMBES. 2829—_BOMBE ABOUKIR Having clothed the mould with pistachio ice, fill it with a pralined Bombe-preparation, combined with chopped pistachios. 2830—BOMBE AFRICAINE Clothe the mould with chocolate ice, and fill it with an apricot Bombe-preparation. 2831—BOMBE ABRICOTINE Clothe the mould with apricot ice, and fill it with a Kirsch- flavoured Bombe-preparation, laid in alternate layers with stewed apricots, 2832—BOMBE AIDA Clothe the mould with strawberry ice, and fill it with a Kirsch- flavoured Bombe-preparation. 2833—BOMBE ALMERIA Clothe the mould with Anisette ice, and fill it with a pome- granate Bombe-preparation. 2834—BOMBE ALHAMBRA Clothe the mould with vanilla ice-cream, and garnish it with a strawberry Bombe-preparation. After turning it out surround the Bombe with a crown of fine strawberries macerated in Kirsch. 2835—BOMBE AMERICAINE Clothe the mould with strawberry ice, and fill it with a tangerine Bombe-preparation. After turning out decorate the Bombe with pistachio ice. 2836—BOMBE ANDALOUSE Clothe the mould with apricot ice, and fill it with a vanilla Bombe-preparation. 2837—BOMBE BATAVIA Clothe the mould with a pine-apple ice and fill it up with a straw- berry Bombe-preparation, combined with candied ginger cut into dice. 2838—BOMBE BOURDALOUE Clothe the mould with vanilla ice-cream, sand fill it up with an Anisette Bombe-preparation. After turning out decorate the Bombe with crystallised violets, 2839—BOMBE BRESILIENNE Clothe the mould with pine-apple ice, and fill it with a vanilla and rum Bombe-preparation combined with pine-apple dice. 3 F 2 804 GUIDE TO MODERN COOKERY 2840—BOMBE CAMARGO Clothe the mould with coffee ice, and fill it with a vanilla Bombe- preparation. 2841I—BOMBE CARDINAL Clothe the mould with a red-currant and raspberry ice, and fill it with a pralined vanilla Bombe-preparation. 2842—BOMBE CEYLAN Clothe the the mould with coffee ice and fill it with a rum Bombe-preparation. 2843—BOMBE CHATEAUBRIAND Clothe the mould with apricot ice, and fill it with a vanilla Bombe-preparation. 2844—BOMBE CLARENCE Clothe the mould with banana ice, and fill it with a violet Bombe-preparation. 2845—BOMBE COLOMBIA