(3594). Hen With Chicks; Nest With Eggs (Poule Avec Poussins; Nid Garni D'Oeufs)

Prepare a sponge cake stand (No. 3260; or one of wood or office paste (No. 143), eleven and a quarter inches long by eight and a quarter inches wide; cover it with coffee or chocolate icing.

Fig. 719.

Make a nest of spun sugar, on which place here and there small bits of angelica; in the center set the stand. Mold the hen in burnt almond ice cream (No. 3455), spotted over with coffee, chocolate, vanilla, etc.. to imitate the different shadings of the bird. Pack it in ice and freeze for one hour; unmold and dress it on the stand, surrounded with small chicks, made also of ice cream, the same as the larger one.

Fig. 720.

For the nest (Fig. 720), prepare a round nest, the same as Fig. 719. only smaller; fill with small eggs made of assorted ice cream.

(3595). Pineapple In Surprise And Pineapple Molded (Ananas En Surprise Et Ananas Moule)

In Surprise

Suppress the stalk from a fine pineapple; empty it out entirely and pack it in ice for one hour. With the inside of the fruit make a pineapple water ice (No. 3606), mixing into it a salpicon of fresh fruits; fill the pineapple and freeze it once more; dress on a napkin and surround with small molded peaches decorated with a stalk and slightly colored over.

Fig. 721.

Molded

They can also be molded in a pineapple-shaped mold, the top or stalk to be made of pistachio cream (No. 3454) and the pineapple in Andalusian ice cream (No. 3446). colored a reddish yellow. Cut the best pieces from a small pineapple into quarter-inch squares; steep them in kirsch and maraschino for one hour, add pieces of biscuit and macaroons, drain and with this preparation fill the inside of the pineapple. Imbed in ice and freeze for an hour and a half, unmold and dress on a water socle, serving at once.

(3596). Rabbit In Surprise (Lapin En Surprise)

Rabbit or any other animal in surprise, made of spun sugar and serving for covering ices (Fig. 722). For the rabbit or hare make the ice in a half melon-shaped mold; the bear and rabbit in au iced biscuit mold (Fig. G26i. These molds can be filled with puddings, parfaits, etc.. cither with flavors or with fruits; pack in ice, freeze for one hour for each quart, unmold and dress; lav on top either a rabbit, hare or bear of spun sugar and serve.

Fig. 728.

(3597). Swan With Reeds And Rushes (Le Cygne Aux Roseaux)

Have an oval bottom made of office paste ( No. 143) or wood, half an inch thick, fifteen inches long and eleven wide; glaze it with royal icing (No. 101) of a soft green color and place around an inch and a half from the border a band of pistachio nougat (No. 3622) two and a half inches high, on top of this a platform of sugar cooked white to "crack" (No. 171), and the same size as the band; garnish around the stand with reeds, rushes, etc., made of pulled sugar. Mold a swan with outstretched wings and neck in lemon virgin cream (No. 3459), the under part of the wings in coffee (No 3460) and the body in vanilla (No. 3458); pack it in ice and freeze for two hours. Unmold and lay this swan in the center of the platform, imitating the eyes with small dry currants. This dish can be garnished all around with flowers made of ice cream placed in small paper cases.

Fig. 723.