These socles, as represented by Fig. 527-528, are made on a stand covered with modeling fat (No. 56) and cut out with a knife, then ornamented either through a cornet or else with a border of fanciful pieces stamped in a mold or molded. These two socles, although differently ornamented, are both constructed on the same principle and ou the same plan.

Fig. 527.

Small socles are intended for decorating a sideboard of small dimensions; they can also be placed on a dinner table, either to figure as a center-piece - should there be no other - or at the ends of the table if there be two, but in that ease it will be necessary to have the upper garnishings and decorations dressed on a dish, instead of being directly on the socle, so they can be readily removed and handed to the guests. In either case the socles should be fastened on a large dish or tray.

Fig. 528.

Each socle stands on a solid, wooden, hollow drum that answers for a base; on top of the socle is another low-shaped drum, also made of wood and covered with white paper, having in its center a thin wooden support forming a pyramid and arranged in such a way that it can afford a perfect support to the garnishings; this support has on its top a small platform on which can be laid any desired object or subject.

Fro. 529.

The garnishings on the first of these socles (Fig. 527) is composed of small cold chicken or partridge galantines made oval, then cut up, reconstructed and covered over with a blond chaudfroid (No. 596). They stand almost upright, leaning against the central support, but to be more assured of their safety it were advisable to inclose each galantine on the bottom with a solid wooden or cardboard shoe, the shape of a horseshoe. The galantines are decorated after they are dressed, and are then covered with half-set jelly. Exactly on top of these galantines lay a row of small paper cases filled with truffles, and fasten them against the central support. On the platform above is set a small modeled or cast subject. The base of the small drum on which the galantines rest is surrounded by a row of round, even-sized truffles, peeled and glazed over with a brush.

Fig. 530.

The garnishings for the second socle consist of seven or eight large crimped paper cases shaped into half-hearts, pointed on one end and rounded on the other. These cases are filled with a frothy foies-gras preparation made the same as for pheasant cutlets, smoothed dome-shaped and covered with brown chandfroid sauce (No. 594).

The figure on top represents a satyr seated on a rock, under which is laid a row of small cases containing truffles. The base of the small drum on which the garnishings repose may be decorated with small cases of truffles or with fine jelly croutons (No. 2442).

Let it be observed that the garnishings for these socles can be modified or replaced by others.