Bomb 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-yolks 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 fire and stir steadily until the composition covers the spatula well, then strain through a sieve, return it to the basin, lay on ice and beat, 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).