Make a sponge-cake of eighteen eggs as directed (No. 1369), which bake
in a baking-dish so that the cake shall be about four inches in
thickness; when baked and cold cut it in thin slices, lay them upon your
table, and spread apricot marmalade upon each alternate slice, then lay
those slices without the marmalade upon the others, press gently
together and cut them into pieces about three inches in length and one
and a half in breadth, of the shape of cotelettes, using a round cutter
to form the circle of the cotelette, have ready some thin light
chocolate iceing in a basin and some ratafia-crumbs in a dish, mask the
cotelettes lightly with the chocolate iceing and throw them into the
crumbs, take them out, pat them gently with your knife, put a piece of
blanched almond in the end to imitate the bone, and put them upon a
baking-sheet in the screen to dry; when ready make a thin border of
apricot or any other marmalade on a silver dish, upon which dress the
cotelettes in border, garnish round with strawberry jelly, chopped and
in croutons, and serve with a vanilla ice dressed very high in the
centre.