Make a sponge-cake with the same quantity of eggs as in the last, which
bake in a long square baking-dish, or form a square in a round one with
bands of paper, fixing them in their place with pieces of common paste
against the side of the dish; the next day form it with a knife to the
shape of a saddle of mutton, trussed as for roasting (as near as
possible), ice it as in the last, but rather darker, with chocolate, to
imitate a real one when roasted (imitate it from a real one should you
have one); you have previously emptied the interior, form the lean parts
with darker coloured chocolate iceing, and the flaps by graining it with
a knife; when dry and ready to serve fill with apricot ice (No. 1387),
turn it over upon your dish, garnish with a custard made as for vanilla
ice (No. 1381), but coloured brown with a little melted chocolate, to
which add a quantity of fruits, dressed as directed for chartreuse de
pommes (No. 1272), thus imitating a sauce with vegetables; green
currants passed in sugar, and mixed with and served in the custard, make
a very good imitation of peas.