Make a sponge-cake (No. 1369) of twenty eggs, which bake in two
separate oval moulds; when cold cut them into the shape of two pheasants
trussed as for roasting, empty each one as before, putting the pieces
again in to keep them in shape, make the legs and pinions of the wings
with pâte d’office (No. 1137), mask them over with chocolate iceing (No.
1374), imitating as near as possible the colour of roasted pheasants,
making the legs darker than the body, imitate larding upon the breast
with some blanched sweet almonds cut into thin strips of about equal
sizes; when dry and ready to serve line the interiors with currant
jelly, and fill with a crème glacée au chocolat (No. 1383), or au café
Moka (No. 1382), turn them over upon your dish and garnish with some
jelly (No. 1225), chopped and in croutons round; white strawberries and
pieces of apples prepared as for the chartreuse de pommes (No. 1272),
and soaked in brandy, may be served with the ice in the interior.