No. 1305 Haunch of Lamb glacé en surprise.
Make a sponge-cake (No. 1369) of thirty-six eggs, which bake in a very long mould; when cold cut it into the form of a haunch of lamb (or it may be baked in two separate pieces and afterwards joined together with the iceing), empty the interior, which again put into the cake to keep it in shape, mask it over with an iceing of a light gold colour, made by adding a little melted chocolate and cochineal; when dry and ready to serve moisten with some brandy and preserved strawberries, and fill with strawberry or vanilla ice (Nos. 1381, 1388), place a frill upon the knuckle-bone, which you have previously formed of pâte d’office, glaze it over with apricot marmalade and currant jelly mixed, pour a little melted currant jelly mixed with wine, in imitation of gravy, round and serve.