No. 1310. Dindonneau en surprise à la Gondolièrs.
Make a sponge-cake (No. 1369) of thirty eggs, which bake (in an old tin dish-cover) in a moderate oven; when done turn it out upon a sieve, and when quite cold cut it into the shape of a trussed turkey, (having a real one for a model, which may be used in the first course, these dishes only being appropriated to large dinners,) which mask over with a chocolate iceing to imitate as near as possible the colour of a roasted turkey, having previously emptied the interior, which again place in to keep its shape, form the claws with pâte d’office (No. 1137), and cover them with a little of the iceing made darker with a little more chocolate, make a nice croustade of Génoise paste (No. 1201), the shape of the head of a gondola, which fix at the head of the dish, again empty the cake, soak the interior with brandy and apricot marmalade, fill with an apricot cream half iced, turn over upon your dish, garnish round with a red mousseuse jelly in croutons, and small pears cut in halves and stewed as directed (No. 1145), glaze over with currant jelly melted with a little wine, and serve.
No. 1311. Peacock à la Louis Quatorze.
Make a cake of the same size as in the last, bake the same, and when done and cold cut in the shape of the body of a large bird, mask it over with a pinkish white iceing, rather thick, having previously emptied it; have ready blanched a quarter of a pound of pistachios (very green), make the neck and head of pâte d’office in two separate halves lengthwise, as directed for the swan, only giving the head the shape of a peacock, bake a light colour, and join them together with a paste made of whites of eggs and flour, fix it upon the dish with the same paste, having formed the bottom so that the body will adhere closely and unperceivedly to it, mask it with the same iceing, cut the pistachios in flat fillets, and stick them into the neck to form feathers, you have previously mixed a quantity of red and green sugar (No. 1376) together, which sprinkle thickly over the body of the bird; when dry, again empty the interior, which moisten with Malaga wine and brandy, fill with strawberry ice (No. 1388), turn over upon your dish, fitting it to the head and neck, form the wings with sucre filé (No. 1380), also the tail, fix the skins of some of the cherries upon the tail to imitate feathers. Any one perfect in sugar will form the tail open, which will produce a magnificent effect; have some very light jelly flavoured with gold water, (containing plenty of gold leaves,) chop it into rather small pieces, with which lightly cover the body of the bird; the crown of the head and eyes must be well imitated with sucre filé, a small black currant imitating the balls of the eyes, garnish round tastefully with croutons of the above jelly and serve.
No. 1312. Faisans en surprise glacé au Chocolat.
Make a sponge-cake (No. 1369) of twenty eggs, which bake in two separate oval moulds; when cold cut them into the shape of two pheasants trussed as for roasting, empty each one as before, putting the pieces again in to keep them in shape, make the legs and pinions of the wings with pâte d’office (No. 1137), mask them over with chocolate iceing (No. 1374), imitating as near as possible the colour of roasted pheasants, making the legs darker than the body, imitate larding upon the breast with some blanched sweet almonds cut into thin strips of about equal sizes; when dry and ready to serve line the interiors with currant jelly, and fill with a crème glacée au chocolat (No. 1383), or au café Moka (No. 1382), turn them over upon your dish and garnish with some jelly (No. 1225), chopped and in croutons round; white strawberries and pieces of apples prepared as for the chartreuse de pommes (No. 1272), and soaked in brandy, may be served with the ice in the interior.
No. 1313. Maniveau de Champignons glacé en surprise.
Make a basket of pâte d’office (No. 1137), which is done by rolling out a piece of the paste to three quarters of an inch in thickness, with length and breadth corresponding to the size of your dish, place it in a baking-sheet, put it in a moderate oven, and when about half baked cut an odd number of holes all round near to the edge with a long vegetable cutter a quarter of an inch in diameter, then form a number of pegs of the same paste to fit into the holes when baked, and all of equal lengths, roll out a number of cords of the same paste as long as possible and the thickness of blanched macaroni, which plait round the pegs, going in and out one upon the other until you have reached the top and formed a rustic basket, let it stand some time to get dry, then bake it in a moderate oven; when done and cold glaze it over with some red currant jelly, dress a pineapple ice (No. 1384) in the centre in pyramid, which cover all over with mushrooms of meringues (No. 1222), building them in clusters as high as possible; garnish round with a gelée au rhum (No. 1231) chopped and in croutons, and serve.
No. 1314. Turban de Condé glacé à l’Ananas.
Make a pound of puff paste into condé as directed (No. 1183), make a thin border of any kind of marmalade upon a silver dish, on which dress the condé in turban, that is, standing upon end, one resting upon the other, dress a pineapple cream ice (No. 1384) in the centre in pyramid, garnish round with orange jelly in the skins of the oranges (No. 1237); cut in quarters and serve.