Page:The dainty sweet book, from the International cooking library (1903).djvu/44

WORLD FAMOUS CHEFS

BOMBE TOGO

Vanilla ice cream, powdered macaroons and candied cherries cut in dice. Serve Bombe with garniture of preserved cherries and syrup of same (reduce the latter to half), a little Bar-le-duc arrowroot; put the cherries in syrup and let freeze.

PEACHES A LA TORINESE

Preserved peaches, stuffed with hazelnut ice cream. Serve on sponge cake with wine jelly. 38