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

bottom, bake them in a moderate oven, and when done join them together with a paste made of flour and white of egg, with which also affix it to the dish you intend serving it upon (previously scraping the bottom of the neck quite flat with a knife), mask it over with a white iceing, and when upon the point of setting ruffle it with the prongs of a fork, and set in a warm place until dry; an hour before serving pour some gelée au maresquin (No. 1227) cold, but not set, into the dish, filling it to the inner rim, and stand it in a cold place until set; when ready to serve empty the interior of the body, which soak with three glasses of maresquino and three of brandy; fill with a vanilla ice (No. 1381), with which you have mixed two ounces of citron, two ounces of angelica, two ounces of currants, and two ounces of Smyrna raisins, the citron and angelica cut into dice, and all soaked three hours in maresquino and brandy; turn it over on your dish upon the jelly, fixing it neatly to the neck, you have previously made some sucre filé (No. 1380), with which form the wings and tail, and fix in their respective places, whip about a quart more of the jelly as above upon ice until upon the point of setting, and with it, when set, form a kind of foam at the breast, diminishing it at the sides by degrees, in imitation of waves caused by the bird swimming. No. 1301. _Jambon glacé en surprise._ Make a sponge-cake of twenty-four eggs as directed (No. 1369), bake it in a mould of the shape of a ham, or in a baking-dish, having a cake about six inches in thickness, and when cold cutting it with a knife in the shape of a ham, empty the interior as before, mask the exterior with chocolate iceing as near to the colour of real cooked ham as possible, over which sprinkle a few chopped pistachios and crushed ratafias, in imitation of