Make a sponge-cake (No. 1369) of thirty eggs, which bake (in an old tin
dish-cover) in a moderate oven; when done turn it out upon a sieve, and
when quite cold cut it into the shape of a trussed turkey, (having a
real one for a model, which may be used in the first course, these
dishes only being appropriated to large dinners,) which mask over with a
chocolate iceing to imitate as near as possible the colour of a roasted
turkey, having previously emptied the interior, which again place in to
keep its shape, form the claws with pâte d’office (No. 1137), and cover
them with a little of the iceing made darker with a little more
chocolate, make a nice croustade of Génoise paste (No. 1201), the shape
of the head of a gondola, which fix at the head of the dish, again empty
the cake, soak the interior with brandy and apricot marmalade, fill with
an apricot cream half iced, turn over upon your dish, garnish round with
a red mousseuse jelly in croutons, and small pears cut in halves and
stewed as directed (No. 1145), glaze over with currant jelly melted with
a little wine, and serve.