Bomb a la Trobriand and Fifth Avenue

Imbed a bomb-shaped mold (Fig. 627) in ice; remove its lid and coat it perpendicularly, half with strawberry ice cream (No. 3451) 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 fire 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.

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.