Put eight ounces of fine white apple marmalade (No. 3674) and eight ounces of sugar in a copper pan; stand this on the tire and cook for a few moments to reduce 'he marmalade, then remove and add a quarter of a gill of rum, a quarter of a gill of Curacoa and eight well-beaten egg-whites. Bake a Savoy biscuit (No. 3231) in a buttered timbale mold, glazed with sugar and fecula: as soon as done, unmold, cool and cut it straight, then empty it from the bottom, leaving an inch-thick crust all around. Fill the empty cake with the above apples, lay over a round of frolic paste (No. 136) the same dimensions as the cake and invert it on a grate; ice with orange fondant (No. 58) flavored with rum and Curacoa. After the icing has dried slide the cake on a dish, decorate with fanciful cuts of candied fruits and surround the base with a circle of greengages.

Punch Biscuit Paste - One pound of sugar, half a pound of flour, half a pound of fecula, nine ounces of melted butter, three whole eggs, eleven yolks, four whipped whites, a small glassful of rum. chopped lemon and orange peel and a grain of salt. Place the sugar in a vessel; add the yolks slowly, creaming together with a spoon, and when very light put in the butter, the rum, the whipped whites, the fecula, the sifted flour, and lastly the peels and salt.

Boar's Head - Imitation (Hure De Sanglier)

Bake thoroughly a punch biscuit in an oval mold the same size as a natural boar's head, fourteen by nine inches on the top and six inches deep, the splay to be half an inch. The next day cut the biscuit the shape of a boar's head (Fig. 537); hollow it out underneath and replace the biscuit that is removed by the same soaked in maraschino so as to make a paste, into which mix plenty of candied fruits. Lay the cake on an oval foundation the size of the head, and cover with well-cooked apricot marmalade (No. 3675), then coat the whole with cooked chocolate icing (No. 99). As soon as the icing is dry cut out the snout, leaving it partly opened, hollow out the cavities for the eyes, and on each side of the snout place two large fangs made of almond paste (No. 127) and dipped in clear dissolved gelatine. Imitate the eyes by two rounded balls of almond paste, placing a black spot in the center; mold these in a teaspoon with clarified gelatine; unmold and when cold fasten them in the cavities made to hold the eyes.

Dress the cake on a foundation glazed with green fondant (No. 58). Decorate the head with fruits and transparent hatelets, ornamented with large fruits; the base should be surrounded with chopped jelly and jelly croutons.

(99). Cooked Chocolate Icing (Glace Cuite Au Chocolat)

Put into a sugar-pan a quarter of a pound of unsweetened chocolate: let it soften at the oven door, and dilute it with two gills of warm syrup at sixteen degrees, or simply with water, then add to the liquid some icing sugar, so as to obtain a smooth preparation neither too soft nor too thin.

A Book - Imitation (Un Livre)

To be prepared the same as the boar's head with punch biscuit, the two covers and the back of the binding made of almond paste (No. 127). Empty out the center, leaving the top cover stationary. Glaze the sides of the book with orange icing, the cover with coffee icing and decorate the whole with royal icing. Fill the inside with tutti-frutti ice cream (No. 3586). This book can be laid on a socle or a cushion glazed with pink icing.

Ham - Imitation (Jambon)

As for the boar's head, prepare a punch biscuit fourteen inches long, nine inches wide and four and a half inches thick; after being cooked and thoroughly cold, trim it to the shape of a ham, then cut it through its thickness; empty it out and fill the center with a Bengalian charlotte preparation (No. 3142). Fasten the two parts together again with apricot marmalade (No. 3675) and coat it over with the same. Glaze the handle end one-third of the length of the ham with chocolate icing to imitate the rind and the other two-thirds with white prunelle icing. Stand the ham on a foundation bottom made of frolle paste (No. 136). and on the chocolate end stick apiece of pointed wood three-quarters of an inch in diameter by five inches in length; trim the end of this with a large paper rosette. Decorate the white part of the ham with almond paste (No. 127) flavored with chocolate or pistachio. Leave it to cool perfectly, then coat with jelly. Lay the ham on a small low socle (for this see ham a la Gatti, Fig. 498), and decorate around with chopped jelly and croutons.

These cakes can also be made to imitate a salmon (Fig. 521a), a swan (Fig. 723), foies-gras patty (Fig. 515), boned turkey (Fig. 479) or any other design.