No. 1308 Chapon en surprise glacé aux Fruits.
Make a sponge-cake of twenty eggs, bake it in a long roundish mould, or an old tin dish-cover; when done and quite cold form it with your knife into the shape of a roasted capon trussed, with the legs inside; form the pinions of the wings with pâte d’office, stick them to the sides in their proper position, then mask it over with a light chocolate iceing in which you have introduced a little prepared cochineal, to give it the colour as near as possible of a roast capon; you have previously emptied it, and again filled it to keep it in shape, but when perfectly dry again empty it and line the interior with orange marmalade, soak it with a little wine, fill the interior with an orange cream ice (No. 1386) flavoured with noyeau, turn it over upon a silver dish, garnish round with pears dressed as for poires au riz (No. 1277), mixing their syrup with a little apricot marmalade, and pouring it over them; you have made a croustade of pâte d’office, in imitation of the one of bread, in the form of a gondolière, upon which place a few strawberries, a peach, and cherries, which place at the head of the dish with silver atelettes of fruit upon it, and serve. To form a good imitation of a capon, you require to have a real one before you, or at least a fowl, if possible.