No. 1304 Cotelettes de Mouton glacé en surprise.
Make a sponge-cake of eighteen eggs as directed (No. 1369), which bake in a baking-dish so that the cake shall be about four inches in thickness; when baked and cold cut it in thin slices, lay them upon your table, and spread apricot marmalade upon each alternate slice, then lay those slices without the marmalade upon the others, press gently together and cut them into pieces about three inches in length and one and a half in breadth, of the shape of cotelettes, using a round cutter to form the circle of the cotelette, have ready some thin light chocolate iceing in a basin and some ratafia-crumbs in a dish, mask the cotelettes lightly with the chocolate iceing and throw them into the crumbs, take them out, pat them gently with your knife, put a piece of blanched almond in the end to imitate the bone, and put them upon a baking-sheet in the screen to dry; when ready make a thin border of apricot or any other marmalade on a silver dish, upon which dress the cotelettes in border, garnish round with strawberry jelly, chopped and in croutons, and serve with a vanilla ice dressed very high in the centre.