No. 1307 Cotelettes d'Agneau à la Réforme en surprise aux Champignons.
Make a sponge-cake as directed for cotelettes de mouton en surprise (No. 1304), cut it into pieces of the same shape, but much smaller; mask them over lightly with apricot marmalade, and dip them into ratafia crumbs, it will give them a lighter appearance; form the bone with strips of blanched almonds, and dress them the reverse way on your dish upon a border of marmalade, melt some currant jelly in a stewpan, with which mix some syrup of pineapples, put in forty thin strips of pineapples, forty ditto of green angelica, and forty preserved cherries, pour it over the cotelettes, and when set and ready to serve fill the centre with a lemon ice (No. 1385), and garnish with some mushrooms of meringues (No. 1222).