Is very good for a small party; make a sponge-cake (No. 1369) of twelve
eggs, bake it in a flat sauté-pan, and when done and cold form it into
the shape of a shoulder, empty a little from the interior, fix on the
knuckle, which you have formed of pâte d’office (No. 1137), and mask the
whole over with nearly a white iceing to imitate a boiled shoulder of
lamb; when dry and ready to serve dish it up with vanilla ice (No. 1381)
in the interior, and round in imitation of mashed turnips.
No. 1307. _Cotelettes d’Agneau à la Réforme en surprise aux
Champignons._
Make a sponge-cake as directed for cotelettes de mouton en surprise (No.
1304), cut it into pieces of the same shape, but much smaller; mask them
over lightly with apricot marmalade, and dip them into ratafia crumbs,
it will give them a lighter appearance; form the bone with strips of
blanched almonds, and dress them the reverse way on your dish upon a
border of marmalade, melt some currant jelly in a stewpan, with which
mix some syrup of pineapples, put in forty thin strips of pineapples,
forty ditto of green angelica, and forty preserved cherries, pour it
over the cotelettes, and when set and ready to serve fill the centre
with a lemon ice (No. 1385), and garnish with some mushrooms of
meringues (No. 1222).