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

coarsely chopped in imitation of capers, which pour over the cake previous to garnishing. No. 1303. _Selle de Mouton à la Jardinière en surprise._ Make a sponge-cake with the same quantity of eggs as in the last, which bake in a long square baking-dish, or form a square in a round one with bands of paper, fixing them in their place with pieces of common paste against the side of the dish; the next day form it with a knife to the shape of a saddle of mutton, trussed as for roasting (as near as possible), ice it as in the last, but rather darker, with chocolate, to imitate a real one when roasted (imitate it from a real one should you have one); you have previously emptied the interior, form the lean parts with darker coloured chocolate iceing, and the flaps by graining it with a knife; when dry and ready to serve fill with apricot ice (No. 1387), turn it over upon your dish, garnish with a custard made as for vanilla ice (No. 1381), but coloured brown with a little melted chocolate, to which add a quantity of fruits, dressed as directed for chartreuse de pommes (No. 1272), thus imitating a sauce with vegetables; green currants passed in sugar, and mixed with and served in the custard, make a very good imitation of peas. No. 1304. _Cotelettes de Mouton glacé en surprise._ Make a sponge-cake of eighteen eggs as directed (No. 1369), which bake in a baking-dish so that the cake shall be about four inches in thickness; when baked and cold cut it in thin slices, lay them upon your table, and spread apricot marmalade upon each alternate slice, then lay those slices without the marmalade upon the others, press gently together and cut them into pieces about three inches in length and one and a half in breadth, of the shape of cotelettes, using a round cutter to form the circle of the cotelette, have ready some thin light chocolate iceing in a basin and some ratafia-crumbs in a dish, mask the cotelettes lightly with