A guide to modern cookery

2900—BOMBE SANTIAGO Clothe the mould with Brandy ice, and fill it with a pistachio Bombe-preparation. 2901—BOMBE SELIKA Clothe the mould with pralined ice, and fill it with a Curaçao Bombe-preparation. 2902—BOMBE SKOBELEFF Clothe the mould with Vodka ice, and fill it with Kümmel-flavoured Chantilly cream. 2903—BOMBE STROGOFF Clothe the mould with peach ice, and fill it with a Champagne Bombe-preparation. 2904—BOMBE SUCCES Clothe the mould with apricot ice, and fill it with Kirsch-flavoured Chantilly cream, combined with candied apricots cut into dice. 2905—BOMBE SULTANE Clothe the mould with chocolate ice, and fill it with a pralined Bombe-preparation. 2906—BOMBE SUZANNE Clothe the mould with pink rum ice, and fill it with vanilla Bombe-preparation, combined with Bar red-currant jam. 2907—BOMBE TORTONI Clothe the mould with pralined ice, and fill it with coffee Bombepreparation, containing coffee seeds. 2908—BOMBE TOSCA Clothe the mould with apricot ice, and fill it with a Maraschino and fruit Bombe-preparation. After turning out, decorate the Bombe with lemon ice. 2909—BOMBE TROCADERO Clothe 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 Génoise, cut in graduated sizes, and saturated with Curaçao syrup. Sprinkle some orange-zest dice on each roundel of Génoise. 2910—BOMBE TUTTI-FRUTTI Clothe the mould with strawberry ice, and fill it with a lemon Bombe-preparation, combined with various candied fruits, cut into dice. 2911—BOMBE A LA VALENCAY Clothe the mould with pralined ice, and fill it with Chantilly cream, combined with raspberries. 2912—BOMBE VENITIENNE Clothe the mould half with vanilla and half with strawberry ice and fill it with a Maraschino and Kirsch Bombe-preparation. 2913—BOMBE VICTORIA Clothe the mould with strawberry ice, and fill it with Plombiére Ice. 2914—BOMBE ZAMORA Clothe the mould with coffee ice, and fill it with a Curagao Bombe-preparation. ICED MOUSSES. The composition for mousses is prepared either from English cream or from syrup. The last method is specially suited to fruit Mousses. 2915—PREPARATION FOR ICED FRUIT MOUSSES This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream. 2916—PREPARATION OF ICED MOUSSE WITH CREAM Make an English cream from one Ib. of powdered sugar, sixteen egg-yolks, and one pint of milk, and ieave it to cool. When it is quite cold, add to it one pint of raw cream, — two-thirds oz. of powdered tragacanth gum, and the flavour which is to characterise the preparation. If the mousse be a fruit one, add to it one pint of a purée of fresh fruit. | Whisk over ice, until the preparation gets very frothy ; putitinto — moulds, lined with white paper ; thoroughly close them, and keep them in a refrigerator for two or three hours, subject to their size. 2917—VARIOUS ICED MOUSSES After the same procedure, mousses may be prepared with — Anisette, Coffee, Chocolate, Kirsch, Maraschino, Rum, Tea, etc.; — Apricots, Strawberries, Oranges and Tangerines, fresh Walnuts, — Peaches, Vanilla, Violets, etc. 2918—PARFAIT (Generic Recipe) Mix thirty egg-yolks with one quart of cold syrup at 28°. Put — the mixture on a slow fire, and cook it as for an English cream ; strain it, and whisk it on ice until it is quite cold. 4 Add three pints of very stiff, whisked cream and one-fifth pint — of brandy or rum, in order to finish it; mould the preparation in Parfait moulds, and pack them in a freezer for from two to three hours.