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

good imitation of a capon, you require to have a real one before you, or at least a fowl, if possible. No. 1309. _Petits Poussins en surprise à la Sutherland._ Make a sponge-cake of thirty eggs (No. 1369), and when finished stir in a quarter of a pound of fresh butter (melted) very gently, bake it in three oval moulds, each about the size of a large chicken; when quite cold cut each one into the shape and size of a spring chicken trussed as for boiling, (having a real one as a model,) empty the interiors, place it in again to keep them in shape, mask them all over with a white iceing (No. 1373) to which you have added a little brown brandy instead of lemon-juice; you have previously formed the claws of pâte d’office (No. 1137) and baked them, fix them at the sides in their proper positions and place them to dry, you have also made three cakes of Génoise paste (No. 1201) of the same size as the above, and when cold cut two of them into the form of Russian tongues, well trussed, and make them with a chocolate iceing as near as possible to the colour of real tongues, with the cake cut a croustade in imitation of a bread croustade, mask it with a very light chocolate iceing, and ornament it with small designs of puff paste baked very white, or gum paste, place it at the head of your dish; when ready to serve, fix three silver atelettes of fruits (see Plate) upon the top; again empty the interior of the imitation chickens and fill them with a crème plombière (No. 1332), place two of them with their tails towards the croustades, with a fine bunch of black grapes hanging from it, then the two imitation tongues, which glaze over with melted currant jelly, then the other imitation chicken between them, place the remainder of the crème plombière round and between, place a fine red strawberry with the stalk on here and there, and serve with a thickish custard in which