No. 1310 Dindonneau en surprise à la Gondolièrs.
Make a sponge-cake (No. 1369) of thirty eggs, which bake (in an old tin dish-cover) in a moderate oven; when done turn it out upon a sieve, and when quite cold cut it into the shape of a trussed turkey, (having a real one for a model, which may be used in the first course, these dishes only being appropriated to large dinners,) which mask over with a chocolate iceing to imitate as near as possible the colour of a roasted turkey, having previously emptied the interior, which again place in to keep its shape, form the claws with pâte d’office (No. 1137), and cover them with a little of the iceing made darker with a little more chocolate, make a nice croustade of Génoise paste (No. 1201), the shape of the head of a gondola, which fix at the head of the dish, again empty the cake, soak the interior with brandy and apricot marmalade, fill with an apricot cream half iced, turn over upon your dish, garnish round with a red mousseuse jelly in croutons, and small pears cut in halves and stewed as directed (No. 1145), glaze over with currant jelly melted with a little wine, and serve.