(3439). Bomb A La Constantine (Bombe A La Constantine)

Take a special hinged mold, the same as for Fig. 627; it must have a hollow on the top. into which place a double mold filled with cotton and alcohol and set on fire when serving. The inside of the mold must be coated with chocolate ice cream, into which mix half as much whipped cream. Fill the hollow space in the inside with a preparation made as follows: Melt five ounces of sweet chocolate and five ounces of sugar in a quart of hot water: after the chocolate is all dissolved pass the whole through a fine sieve and leave to cool; pour the top off gently an hour later and reduce it to three gills. Break sixteen egg-yelks in a basin, beat with three gills of thirty-two degree syrup and three and a half gills of water and the chocolate: set this on a slow tire and stirsteadily until the composition covers the spatula well, then strain through a sieve, return it to the basin, lay on ice and befit, adding half as much well-drained whipped cream ( No. 50). Fill the mold quite full with this, close tightly and freeze. A two quart bomb will require two hours' freezing.

Unmold and dress on a ring of white chocolate ice cream, the proportions for making it being three and a half gills of clarified sugar at thirty-two degrees, three and a half gills of water. sixteen egg-yolks, and eight ounces of cocoa infused in the syrup with a vanilla bean split lengthwise in two. Decorate around with Africans (No. 3364) and pistachio lady bouchees (No. 3376).

Fig. 627.

(3440). Bomb A La Trobriand And Fifth Avenue (Bonibe A La Trobriand Et A La Cinquieme Avenue)

Imbed a bomb-shaped mold (Fig. 627) in ice: remove its lid and coat it perpendicularly, half with strawberry ice cream (No. 8451) and half with pistachio (No. 3454). Fill the inside with the , following preparation: Pound seven ounces of filberts or sweet almonds: moisten little at a time with a pint of water and three gills of thirty-five degree syrup. Break eighteen egg-yolks in a saucepan or tinned copper basin, add the almond milk and a pint of boiling milk: set it on a slow lire and stir steadily until sufficiently cooked so that it covers the spatula: strain through a sieve return it to the well-cleaned basin, and add the same quantity of thoroughly drained whipped cream. Fill up the coated mold, cover with paper, put on its lid, imbed in salted ice, and if the mold contains two quarts freeze it for one hour and a half.

* In all cases where reference is made to a given quantity of whipped cream the quantity stated should be understood as meaning when the cream is whipped anu not in its liquiu state.

For Fifth Avenue Bomb

Have the same preparation; coat the mold with strawberry ice cream only when it is frozen; dip in hot water, unmold on a napkin, and decorate with small cakes.

(3441). Printanier Fruit Bomb (Bombe Aux Fruits Printauiere)

Pack a bomb mold (Fig. 627) in salted ice and cover the bottom and sides with a layer of strawberry ice cream (No. 3451), having it a quarter of an inch thick; fill in the hollow with a preparation made as follows: In a tin basin have fourteen egg yolks, six gills of twenty-degree syrup, and a vanilla bean split lengthwise in two; mingle well, and set the basin on a slow fire; cook until the composition covers the spoon or spatula, then remove, strain, return it to the clean basin and set it on ice; beat thoroughly to have it light, adding one quart of firm whipped cream, drained for two hours on a sieve; mix well together and pour this preparation into the mold, filling it entirely; place over a sheet of paper and the cover; pack in salted ice, and allow one hour's freezing for each quart of cream. After the bomb is properly frozen unmold on au ice-cold dish and garnish around with a macedoine of fruits steeped in maraschino.