A guide to modern cookery

Clothe the mould with Kirsch ice, and fill it with a pear Bombepreparation. After turning out decorate the Bombe with halfsugared cherries. 2846—BOMBE COPPELIA Clothe the mould with coffee ice. and fill it with a pralined Bombe-preparation. 2847—BOMBE CZARINE Clothe the mould with vanilla ice, and fill it with a Kiimmel Bombe-preparation. After turning out decorate it with crystallised violets. 2848—BOMBE DAME-BLANCHE Clothe the mould with vanilla ice, and fill it with an almond milk Bombe-preparation. 2849—BOMBE DANICHEFF Clothe the mould with coffee ice, and fill it with a Kirsch Bombepreparation. 2850—BOMBE DIABLE ROSE Clothe the mould with strawberry ice, and fill it with a Kirsch Bombe-preparation, combined with half-sugared cherries. ~ 2851—BOMBE DIPLOMATE Clothe the mould with vanilla ice-cream, and fill it with a Maraschino Bombe-preparation, combined with candied fruit. 2852—BOMBE DUCHESSE Clothe the mould with banana-ice, and fill it with a pear Bombe-preparation flavoured with Kirsch. 2853—BOMBE FANCHON Clothe the mould with pralined ice, and fill it with a Kirsch Bombe-preparation, containing some coffee-drops. 2854—BOMBE FEDORA Clothe the mould with orange ice, and fill it with a pralined Bombe-preparation. 2855—BOMBE FLORENTINE Clothe the mould with raspberry ice, and fill it with a pralined Bombe-preparation. 28506—BOMBE FORMOSA Clothe the mould with vanilla ice-cream, and fill it with a strawberry Bombe-preparation, combined with big strawberries. 2857—BOMBE FRANCILLON Clothe the mould with coffee ice, and fill it with a Bombepreparation flavoured with liqueur-brandy. 2858—_BOMBE FROU-FROU Clothe the mould with vanilla ice-cream, and fill it with a rum Bombe-preparation, combined with candied fruit. 2850—BOMBE GRANDE DUCHESSE Clothe the mould with pear ice, and fill it with a Chartreuse Bombe-preparation. 2860—BOMBE GISMONDA Clothe the mould with pralined ice, and fill it with an Anisette Bombe-preparation, combined with bar white-currant jam. 2861—_BOMBE HAVANAISE Clothe the mould with coffee ice, and fill it with a vanilla and rum Bombe-preparation. 2862—BOMBE HILDA Clothe the mould with filbert ice, and fill it with a Chartreuse Bombe-preparation, combined with filbert pralin. 2863—_BOMBE HOLLANDAISE Clothe the mould with vanilla ice-cream, and fill it with a Curagao Bombe-preparation. 2864—BOMBE JAFFA Clothe the mould with pralined ice, and fill it with an orange Bombe-preparation. - 2865—BOMBE JAPONAISE Clothe the mould with peach ice, and fill it with a tea moussepreparation. 2866—BOMBE JEANNE D’ARC Clothe the mould with vanilla ice-cream, and fill it with a chocolate pralined Bombe-preparation. 2867—BOMBE JOSEPHINE Clothe the mould with coffee ice, and fill it with a pistachio Bombe-preparation. 2868—BOMBE MADELEINE Clothe the mould with almond ice, and fill it with a vanilla and Kirsch Bombe-preparation, combined with candied fruit. 2869—BOMBE MALTAISE Clothe the mould with blood-orange ice, and fill it with tangerine-flavoured Chantilly cream. 2870—BOMBE A LA MARECHALE Clothe the mould with strawberry ice, and fill it with alternate layers of pistachio, orange and vanilla Bombe-preparation. 2871—-BOMBE MARGOT Clothe the mould with almond ice, and fill it with pistachio Bombe-preparation. After turning out, decorate with vanilla icecream. 2872—BOMBE MARIE LOUISE Clothe the mould with raspberry ice, and fill it with a vanilla Bombe-preparation. 2873—_BOMBE MARQUISE Clothe the mould with apricot ice, and fill it with a Champagne Bombe-preparation. 2874—BOMBE MASCOTTE Clothe the mould with peach-ice, and fill it with a Kirsch Bombe-preparation. 2875—BOMBE MATHILDE Clothe the mould with coffee ice, and fill it with an apricot Bombe-preparation. : 2876—BOMBE MEDICIS