No. 1299 Hure de Sanglier glacé en surprise ,
Or mock boar’s head; this dish, although more simple than the last, is no less pleasing. Make a sponge-cake of thirty eggs (No. 1369), which bake (in an oval baking-dish or common tin dish-cover) nearly two hours; the cake requires to be ten inches in thickness at one end, and about six at the other (which may be accomplished by tilting the dish slightly upon one end to bake the cake); the next day cut it into the shape of a dressed boar’s head with a knife, then carefully take out the interior to within an inch of the surface, in as large pieces as possible, put the pieces back again to keep the cake in its proper shape, turn it over upon the bottom of a large dish, and mask it all over with a chocolate iceing as near as possible to the colour of the real boar’s head, form the eyes with white iceing, placing a dried cherry in the centre, and forming the eyelashes with thin fillets of pistachios, make the tusks of gum paste (No. 1139) or pâte d’office (No. 1137), and the ears of puff paste (No. 1132), by working it a little with the hands, giving them their shape, and baking them upon two round cutters of a corresponding size, fix them with a stiffish paste made of flour and white of eggs, when done, upon the head, and mask them also with chocolate iceing; fix in the tusks, and when well dried and ready to serve empty the interior, which soak with a little brandy, and fill with a lemon-cream ice (No. 1385) in which you have introduced four glasses of curaçoa, turn it over upon a silver dish, glaze over with currant jelly, melted and mixed with a little wine, and garnish with gelée au citron (No. 1225) made reddish with a little cochineal, to give it the colour of a brown aspic (No. 1360), form some bold design upon the top (between the eyes) with it in croutons, and the remainder chopped and also in croutons around.