The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

(No. 1137), and the ears of puff paste (No. 1132), by working it a little with the hands, giving them their shape, and baking them upon two round cutters of a corresponding size, fix them with a stiffish paste made of flour and white of eggs, when done, upon the head, and mask them also with chocolate iceing; fix in the tusks, and when well dried and ready to serve empty the interior, which soak with a little brandy, and fill with a lemon-cream ice (No. 1385) in which you have introduced four glasses of curaçoa, turn it over upon a silver dish, glaze over with currant jelly, melted and mixed with a little wine, and garnish with gelée au citron (No. 1225) made reddish with a little cochineal, to give it the colour of a brown aspic (No. 1360), form some bold design upon the top (between the eyes) with it in croutons, and the remainder chopped and also in croutons around. No. 1300. _Cigne glacé en surprise._ Make a large sponge-cake of forty eggs as directed (No. 1369), bake it in a large oval tin dish-cover (about two hours and a half would be the time required), and the next day cut it with your knife into the form of the body of a swan (leaving a space in the breast down the front for the neck), empty the interior as in the last; ice it over with a white iceing, and when upon the point of setting ruffle it with the prongs of a fork in imitation of feathers, form the head and neck of pâte d’office (No. 1137) by rolling out a piece with the hands of sufficient length and proportionate thickness to form the neck, being rather thicker at one end than at the other; cut it in halves lengthwise, placing them upon a buttered baking-sheet, the cut side downwards, model each half head with taste separately, form each piece exactly alike, and of the same size for the neck, being somewhat in the form of the letter S, but finishing quite straight at the