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

the chocolate iceing and throw them into the crumbs, take them out, pat them gently with your knife, put a piece of blanched almond in the end to imitate the bone, and put them upon a baking-sheet in the screen to dry; when ready make a thin border of apricot or any other marmalade on a silver dish, upon which dress the cotelettes in border, garnish round with strawberry jelly, chopped and in croutons, and serve with a vanilla ice dressed very high in the centre. No. 1305. _Haunch of Lamb glacé en surprise._ Make a sponge-cake (No. 1369) of thirty-six eggs, which bake in a very long mould; when cold cut it into the form of a haunch of lamb (or it may be baked in two separate pieces and afterwards joined together with the iceing), empty the interior, which again put into the cake to keep it in shape, mask it over with an iceing of a light gold colour, made by adding a little melted chocolate and cochineal; when dry and ready to serve moisten with some brandy and preserved strawberries, and fill with strawberry or vanilla ice (Nos. 1381, 1388), place a frill upon the knuckle-bone, which you have previously formed of pâte d’office, glaze it over with apricot marmalade and currant jelly mixed, pour a little melted currant jelly mixed with wine, in imitation of gravy, round and serve. No. 1306. _Shoulder of Lamb glacé en surprise_ Is very good for a small party; make a sponge-cake (No. 1369) of twelve eggs, bake it in a flat sauté-pan, and when done and cold form it into the shape of a shoulder, empty a little from the interior, fix on the knuckle, which you have formed of pâte d’office (No. 1137), and mask the whole over with nearly a white iceing to imitate a boiled shoulder of lamb; when dry and ready to serve dish it up with vanilla ice (No. 1381) in the interior, and round in imitation of mashed turnips. No. 1307. _Cotelettes d’Agneau à la Réforme en surprise aux Champignons._ Make a sponge-cake