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 [Génoise], 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.
[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 preparation, 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.
[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.