This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Pour over a sponge cake, made in the form of a porcupine, as much white wine as it will absorb, and stick it all over with blanched sweet almonds, cut like straws; or pour wine in the same manner over a thick slice of sponge cake, cover the top of it with preserved strawberries or raspberries, and stick cut almonds all round it.
 
Continue to: