No. 1305. Haunch of Lamb glacé en surprise.
Make a sponge-cake (No. 1369) of thirty-six eggs, which bake in a very long mould; when cold cut it into the form of a haunch of lamb (or it may be baked in two separate pieces and afterwards joined together with the iceing), empty the interior, which again put into the cake to keep it in shape, mask it over with an iceing of a light gold colour, made by adding a little melted chocolate and cochineal; when dry and ready to serve moisten with some brandy and preserved strawberries, and fill with strawberry or vanilla ice (Nos. 1381, 1388), place a frill upon the knuckle-bone, which you have previously formed of pâte d’office, glaze it over with apricot marmalade and currant jelly mixed, pour a little melted currant jelly mixed with wine, in imitation of gravy, round and serve.
No. 1306. Shoulder of Lamb glacé en surprise
Is very good for a small party; make a sponge-cake (No. 1369) of twelve eggs, bake it in a flat sauté-pan, and when done and cold form it into the shape of a shoulder, empty a little from the interior, fix on the knuckle, which you have formed of pâte d’office (No. 1137), and mask the whole over with nearly a white iceing to imitate a boiled shoulder of lamb; when dry and ready to serve dish it up with vanilla ice (No. 1381) in the interior, and round in imitation of mashed turnips.
No. 1307. Cotelettes d'Agneau à la Réforme en surprise aux Champignons.
Make a sponge-cake as directed for cotelettes de mouton en surprise (No. 1304), cut it into pieces of the same shape, but much smaller; mask them over lightly with apricot marmalade, and dip them into ratafia crumbs, it will give them a lighter appearance; form the bone with strips of blanched almonds, and dress them the reverse way on your dish upon a border of marmalade, melt some currant jelly in a stewpan, with which mix some syrup of pineapples, put in forty thin strips of pineapples, forty ditto of green angelica, and forty preserved cherries, pour it over the cotelettes, and when set and ready to serve fill the centre with a lemon ice (No. 1385), and garnish with some mushrooms of meringues (No. 1222).
No. 1308. Chapon en surprise glacé aux Fruits.
Make a sponge-cake of twenty eggs, bake it in a long roundish mould, or an old tin dish-cover; when done and quite cold form it with your knife into the shape of a roasted capon trussed, with the legs inside; form the pinions of the wings with pâte d’office, stick them to the sides in their proper position, then mask it over with a light chocolate iceing in which you have introduced a little prepared cochineal, to give it the colour as near as possible of a roast capon; you have previously emptied it, and again filled it to keep it in shape, but when perfectly dry again empty it and line the interior with orange marmalade, soak it with a little wine, fill the interior with an orange cream ice (No. 1386) flavoured with noyeau, turn it over upon a silver dish, garnish round with pears dressed as for poires au riz (No. 1277), mixing their syrup with a little apricot marmalade, and pouring it over them; you have made a croustade of pâte d’office, in imitation of the one of bread, in the form of a gondolière, upon which place a few strawberries, a peach, and cherries, which place at the head of the dish with silver atelettes of fruit upon it, and serve. To form a good imitation of a capon, you require to have a real one before you, or at least a fowl, if possible.
No. 1309. Petits Poussins en surprise à la Sutherland.
Make a sponge-cake of thirty eggs (No. 1369), and when finished stir in a quarter of a pound of fresh butter (melted) very gently, bake it in three oval moulds, each about the size of a large chicken; when quite cold cut each one into the shape and size of a spring chicken trussed as for boiling, (having a real one as a model,) empty the interiors, place it in again to keep them in shape, mask them all over with a white iceing (No. 1373) to which you have added a little brown brandy instead of lemon-juice; you have previously formed the claws of pâte d’office (No. 1137) and baked them, fix them at the sides in their proper positions and place them to dry, you have also made three cakes of Génoise paste (No. 1201) of the same size as the above, and when cold cut two of them into the form of Russian tongues, well trussed, and make them with a chocolate iceing as near as possible to the colour of real tongues, with the cake cut a croustade in imitation of a bread croustade, mask it with a very light chocolate iceing, and ornament it with small designs of puff paste baked very white, or gum paste, place it at the head of your dish; when ready to serve, fix three silver atelettes of fruits (see Plate) upon the top; again empty the interior of the imitation chickens and fill them with a crème plombière (No. 1332), place two of them with their tails towards the croustades, with a fine bunch of black grapes hanging from it, then the two imitation tongues, which glaze over with melted currant jelly, then the other imitation chicken between them, place the remainder of the crème plombière round and between, place a fine red strawberry with the stalk on here and there, and serve with a thickish custard in which you have introduced two glasses of noyeau over each.