THEIR ICES, CREAMS AND SWEETS
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LUCIEN FUSIER
CHEF DE CUISINE
GRAND HOTEL
METROPOLE
Interlaken, Switzerland
Mr. Fusier was formerly at the Shepheard's Hotel at Cairo, the Grand Hotel du Louvre at Menton, France, Hotel Schweizerhof at Interlaken, Switzerland; Tunisia Palace, Tunis; the Yongfraublick Hotel at Interlaken, Switzerland, and at the Cap Hotel, Bordighera, Portugal.
BOMBE EXCELSIOR
Take a half pint of apricot pulp, strained through a fine sieve, one-fourth pint of water, sugar until it attains twenty degrees and let freeze. Coat the sides of a bombe mould with this mixture and fill interior with a maraschino moss mixed with pieces of macaroons dipped in maraschino. For the mousse: Break four yolks of eggs in a dish, one-fourth pint of twenty-eight degree syrup, mix the while and thicken in a vessel submerged in another one filled with warm water. Let cool by beating it. Add half pint of whipped cream, one glass of maraschino and the macaroons. Close the mould and let freeze for one and a half hours.
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