[2885—BOMBE NABAB]
[Clothe] the mould with [pralined] ice, and fill it with a liqueur-brandy Bombe-preparation, containing candied fruit.
[2886—BOMBE NÉLUSKO]
[Clothe] the mould with filbert [pralined] ice, and fill it with a chocolate Bombe-preparation.
[2887—BOMBE NERO]
Take a dome-mould and [clothe] it with vanilla ice-cream with caramel; fill it with vanilla [Mousse], combined with small, imitation truffles, the size of small nuts, made from chocolate.
Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of [Italian meringue]; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven. Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly.
[808]
]On taking the Bombe out of the oven, pour some hot rum into the bowl, and set a light to it when serving.
[2888—BOMBE SAINT LAUD]
[Clothe] the mould with raspberry ice, and fill it with alternate layers of melon Bombe-preparation and Chantilly cream.