Bomb with Liquors

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 preparation 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.