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

mask it with the same iceing, cut the pistachios in flat fillets, and stick them into the neck to form feathers, you have previously mixed a quantity of red and green sugar (No. 1376) together, which sprinkle thickly over the body of the bird; when dry, again empty the interior, which moisten with Malaga wine and brandy, fill with strawberry ice (No. 1388), turn over upon your dish, fitting it to the head and neck, form the wings with sucre filé (No. 1380), also the tail, fix the skins of some of the cherries upon the tail to imitate feathers. Any one perfect in sugar will form the tail open, which will produce a magnificent effect; have some very light jelly flavoured with gold water, (containing plenty of gold leaves,) chop it into rather small pieces, with which lightly cover the body of the bird; the crown of the head and eyes must be well imitated with sucre filé, a small black currant imitating the balls of the eyes, garnish round tastefully with croutons of the above jelly and serve. No. 1312. _Faisans en surprise glacé au Chocolat._ Make a sponge-cake (No. 1369) of twenty eggs, which bake in two separate oval moulds; when cold cut them into the shape of two pheasants trussed as for roasting, empty each one as before, putting the pieces again in to keep them in shape, make the legs and pinions of the wings with pâte d’office (No. 1137), mask them over with chocolate iceing (No. 1374), imitating as near as possible the colour of roasted pheasants, making the legs darker than the body, imitate larding upon the breast with some blanched sweet almonds cut into thin strips of about equal sizes; when dry and ready to serve line the interiors with currant jelly, and fill with a crème glacée au chocolat (No. 1383), or au café Moka (No. 1382), turn them over upon your dish and garnish with some jelly (No. 1225), chopped and in croutons round; white strawberries and pieces of apples prepared as for the chartreuse de pommes (No. 1272), and