(3442). Roman Bomb (Bombe A La Romaine)

Add twelve ounces of sugar to one quart of cream; strain it through a sieve, freeze and work it briskly, adding gradually two gills of rum stirred with two ounces of sugar; incorporate two Italian meringue egg-whites (No. 140). Coat a two quart bomb-shaped mold (Fig. 627) with pineapple ice cream (No. 3451), fill it with the above, then cover, and pack it for two hours in salted ice. Take the mold from the salted ice, remove all drippings, and unmold on a folded napkin, garnishing around with strawberry lady bouchees (No. 3376).

(3443). Bomb With Liquors (Bombe Aux Liqueurs)

Have twelve raw egg-yolks well beaten in a saucepan, or tinned copper basin, with four gills of thirty-two degree syrup, four gills of water and one gill of either aniseed, Curacoa, kirsch, maraschino or mint liquors. Cook the preparation over a very slow fire; stir continuously until it covers the spatula well, then remove and pass it through a fine sieve. Wash the basin, put back the prep-aration and whip until firm and light, then add the same quantity of very solid whipped cream (No. 50) drained well for two hours on a hair sieve; mix together. Imbed the mold in ice, fill the inside with orange water ice if for aniseed, strawberry water ice for Curacoa, vanilla for kirsch, pistachio for maraschino, and lemon water ice for mint. When the mold is overflowing lay on a sheet of waxed paper twice the diameter of the mold. Put on the lid, fastening it down firmly, and cover with a thick bed of salted ice; freeze for one hour and a half for two quarts. Take out the mold, dip it quickly in hot water and invert on a folded napkin; surround with a garnishing either of macaroons, small biscuit cases, small flat waffles, small cream cakes or slices of Savoy biscuit iced with prunelle.

(3444). Bomb Streaked With White And Black Coffee (Bombe Panachee Au Cafe Blanc Et Noir)

White Coffee

Set into a high saucepan three gills of thirty-two degree syrup and three and a half gills of water, adding six ounces of freshly roasted coffee; cover the saucepan tightly and leave the coffee infuse in the syrup for three hours in a bain-marie. Place fourteen egg-yolks in a basin, whip them gradually with the coffee infusion and cook ou a slow fire; strain the preparation when done and beat it well on ice, mixing in half as much well-drained whipped cream.

Black Coffee'

Put fourteen egg-yolks in a tinned copper basin, dilute with three gills of thirty-two degree syrup and three gills of very strong coffee, made with two ounces of ground Java, Maracaibo and Mocha; finish it exactly the same as the white coffee.

Divide a bomb mold with a tin partition to separate it perpendicularly into two compartments; put the white coffee preparation in one, remove the tin and replace it with a waffle of the same size; finish filling the mold with the black coffee preparation, having the mold quite full. Cover with paper, then with the lid and pack well in ice; leave it to freeze, allowing an hour and a half for two quarts; remove from the ice, turn it out ou a folded napkin and surround with small coffee lady bouchees (No. 3376), then serve.