Make a sponge-cake of thirty eggs (No. 1369), and when finished stir in
a quarter of a pound of fresh butter (melted) very gently, bake it in
three oval moulds, each about the size of a large chicken; when quite
cold cut each one into the shape and size of a spring chicken trussed as
for boiling, (having a real one as a model,) empty the interiors, place
it in again to keep them in shape, mask them all over with a white
iceing (No. 1373) to which you have added a little brown brandy instead
of lemon-juice; you have previously formed the claws of pâte d’office
(No. 1137) and baked them, fix them at the sides in their proper
positions and place them to dry, you have also made three cakes of
Génoise paste (No. 1201) of the same size as the above, and when cold
cut two of them into the form of Russian tongues, well trussed, and make
them with a chocolate iceing as near as possible to the colour of real
tongues, with the cake cut a croustade in imitation of a bread
croustade, mask it with a very light chocolate iceing, and ornament it
with small designs of puff paste baked very white, or gum paste, place
it at the head of your dish; when ready to serve, fix three silver
atelettes of fruits (see Plate) upon the top; again empty the interior
of the imitation chickens and fill them with a crème plombière (No.
1332), place two of them with their tails towards the croustades, with a
fine bunch of black grapes hanging from it, then the two imitation
tongues, which glaze over with melted currant jelly, then the other
imitation chicken between them, place the remainder of the crème
plombière round and between, place a fine red strawberry with the stalk
on here and there, and serve with a thickish custard in which you have
introduced two glasses of noyeau over each.