Make a sponge-cake of twenty eggs, bake it in a long roundish mould, or
an old tin dish-cover; when done and quite cold form it with your knife
into the shape of a roasted capon trussed, with the legs inside; form
the pinions of the wings with pâte d’office, stick them to the sides in
their proper position, then mask it over with a light chocolate iceing
in which you have introduced a little prepared cochineal, to give it the
colour as near as possible of a roast capon; you have previously
emptied it, and again filled it to keep it in shape, but when perfectly
dry again empty it and line the interior with orange marmalade, soak it
with a little wine, fill the interior with an orange cream ice (No.
1386) flavoured with noyeau, turn it over upon a silver dish, garnish
round with pears dressed as for poires au riz (No. 1277), mixing their
syrup with a little apricot marmalade, and pouring it over them; you
have made a croustade of pâte d’office, in imitation of the one of
bread, in the form of a gondolière, upon which place a few strawberries,
a peach, and cherries, which place at the head of the dish with silver
atelettes of fruit upon it, and serve. To form a good imitation of a
capon, you require to have a real one before you, or at least a fowl, if
possible.