No. 1312 Faisans en surprise glacé au Chocolat.
Make a sponge-cake (No. 1369) of twenty eggs, which bake in two separate oval moulds; when cold cut them into the shape of two pheasants trussed as for roasting, empty each one as before, putting the pieces again in to keep them in shape, make the legs and pinions of the wings with pâte d’office (No. 1137), mask them over with chocolate iceing (No. 1374), imitating as near as possible the colour of roasted pheasants, making the legs darker than the body, imitate larding upon the breast with some blanched sweet almonds cut into thin strips of about equal sizes; when dry and ready to serve line the interiors with currant jelly, and fill with a crème glacée au chocolat (No. 1383), or au café Moka (No. 1382), turn them over upon your dish and garnish with some jelly (No. 1225), chopped and in croutons round; white strawberries and pieces of apples prepared as for the chartreuse de pommes (No. 1272), and soaked in brandy, may be served with the ice in the interior.