Bomb Streaked with White and Black Coffee

White Coffee.—Set into a high saucepan three gills of thirty-two degree syrup and three and a half gills of water, adding six ounces of freshly roasted coffee; cover the saucepan tightly and leave the coffee infuse in the syrup for three hours in a bain-marie. Place fourteen egg-yolks in a basin, whip them gradually with the coffee infusion and cook on a slow fire; strain the preparation when done and beat it well on ice, mixing in half as much well-drained whipped cream.

Black Coffee.—Put fourteen egg-yolks in a tinned copper basin, dilute with three gills of thirty-two degree syrup and three gills of very strong coffee, made with two ounces of ground Java, Maracaibo and Mocha; finish it exactly the same as the white coffee.

Divide a bomb mold with a tin partition to separate it perpendicularly into two compartments; put the white coffee preparation in one, remove the tin and replace it with a waffle of the same size; finish filling the mold with the black coffee preparation, having the mold quite full. Cover with paper, then with the lid and pack well in ice; leave it to freeze, allowing an hour and a half for two quarts; remove from the ice, turn it out on a folded napkin and surround with small coffee lady bouchees (No. 3376), then serve.