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Bombe Souveraine

Prepare a pint only vanilla ice cream. Boil a gill water in a small enamelled pan, add half ounce best quality tea, cover the pan and let stand on a table to infuse until required. Place five egg yolks in a copper basin with two ounces sugar; place the basin on a corner of the range and beat up with a whisk for eight minutes. Take from the range, set the basin on the ice, and briskly mix with the wooden spoon until thoroughly cold. Then strain the tea through a cheesecloth into this basin, mix a little, then add a half pint whipped cream and gently mix with a skimmer. Set a bomb-shaped quart mould on the ice. Line the bottom and sides with the prepared vanilla ice cream, fill up the interior with the tea preparation, line the top with a sheet of white paper, tightly cover; bury it in the vanilla ice-cream pail, with plenty of ice and rock salt around, for one and a half hours. Take up, dip in lukewarm water for a few seconds, unmould upon a cold dish with a folded napkin and serve.