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

chopped parsley and bread-crumbs; you have reserved a little of the iceing, with which mix some more melted chocolate, making it a very dark brown, it will when cool form a kind of paste, with which form a part of the skin of a ham left upon the knuckle end, cut in points when dry and ready to serve, line the interior with apricot marmalade, soak it a little with brandy, fill it with apricot ice (No. 1387), turn over upon your dish, glaze with a little melted currant jelly, form a star of clear brownish calf’s-foot jelly upon the top, flavoured according to taste, with some chopped and in croutons around, run a skewer in at the knuckle, upon which place a paper frill, and serve. No. 1302. _Gigot de Mouton bouilli glacé en surprise._ Make a cake of the same size as the last, but bake it in a smaller compass, that is, more round and smaller at one end than at the other; the next day form it with your knife into the shape of a leg of mutton, mask it over with a white iceing in which you have introduced a very little chocolate, to give it the colour as near as possible of the fat of a leg of mutton when boiled (having previously emptied the interior); form the knuckle-bone of pâte d’office, and imitate the lean part with some chocolate iceing; when dry and ready to serve, soak the interior with four spoonfuls of preserved greengages, mixed with two glasses of sherry, and fill it with strawberry ice (No. 1388); turn it over upon your dish, place a paper frill upon the knuckle, surround it with gelée mousseuse (No. 1232) in broken pieces, to imitate mashed turnips, and a few apples dressed as for pommes à la Trianon (No. 1280), to imitate whole ones; make also a custard with the yolks of four eggs and half a pint of milk (as directed for crème au maresquin, omitting the isinglass), to which, when cold and thickish, add an ounce of very green pistachios, blanched and