No. 1301 Jambon glacé en surprise.
Make a sponge-cake of twenty-four eggs as directed (No. 1369), bake it in a mould of the shape of a ham, or in a baking-dish, having a cake about six inches in thickness, and when cold cutting it with a knife in the shape of a ham, empty the interior as before, mask the exterior with chocolate iceing as near to the colour of real cooked ham as possible, over which sprinkle a few chopped pistachios and crushed ratafias, in imitation of chopped parsley and bread-crumbs; you have reserved a little of the iceing, with which mix some more melted chocolate, making it a very dark brown, it will when cool form a kind of paste, with which form a part of the skin of a ham left upon the knuckle end, cut in points when dry and ready to serve, line the interior with apricot marmalade, soak it a little with brandy, fill it with apricot ice (No. 1387), turn over upon your dish, glaze with a little melted currant jelly, form a star of clear brownish calf’s-foot jelly upon the top, flavoured according to taste, with some chopped and in croutons around, run a skewer in at the knuckle, upon which place a paper frill, and serve.