No. 1306 Shoulder of Lamb glacé en surprise
Is very good for a small party; make a sponge-cake (No. 1369) of twelve eggs, bake it in a flat sauté-pan, and when done and cold form it into the shape of a shoulder, empty a little from the interior, fix on the knuckle, which you have formed of pâte d’office (No. 1137), and mask the whole over with nearly a white iceing to imitate a boiled shoulder of lamb; when dry and ready to serve dish it up with vanilla ice (No. 1381) in the interior, and round in imitation of mashed turnips.