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

you have introduced two glasses of noyeau over each. No. 1310. _Dindonneau en surprise à la Gondolièrs._ Make a sponge-cake (No. 1369) of thirty eggs, which bake (in an old tin dish-cover) in a moderate oven; when done turn it out upon a sieve, and when quite cold cut it into the shape of a trussed turkey, (having a real one for a model, which may be used in the first course, these dishes only being appropriated to large dinners,) which mask over with a chocolate iceing to imitate as near as possible the colour of a roasted turkey, having previously emptied the interior, which again place in to keep its shape, form the claws with pâte d’office (No. 1137), and cover them with a little of the iceing made darker with a little more chocolate, make a nice croustade of Génoise paste (No. 1201), the shape of the head of a gondola, which fix at the head of the dish, again empty the cake, soak the interior with brandy and apricot marmalade, fill with an apricot cream half iced, turn over upon your dish, garnish round with a red mousseuse jelly in croutons, and small pears cut in halves and stewed as directed (No. 1145), glaze over with currant jelly melted with a little wine, and serve. No. 1311. _Peacock à la Louis Quatorze._ Make a cake of the same size as in the last, bake the same, and when done and cold cut in the shape of the body of a large bird, mask it over with a pinkish white iceing, rather thick, having previously emptied it; have ready blanched a quarter of a pound of pistachios (very green), make the neck and head of pâte d’office in two separate halves lengthwise, as directed for the swan, only giving the head the shape of a peacock, bake a light colour, and join them together with a paste made of whites of eggs and flour, fix it upon the dish with the same paste, having formed the bottom so that the body will adhere closely and unperceivedly to it,