Preparation for Bombes
From A guide to modern cookery, 1909
Serves 11
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 458. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.