SWAN OF SAVOY BISCUIT, A LA CHANTILLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Prepare sixteen eggs of Savoy-cake batter (No. 1275), and bake it in a plain oval mould; or failing this, in a deep oblong paper case.
  2. When it is done, and has become quite cold, shape it with a sharp knife in the rough outline of the body of a swan.
  3. The wings, tail-piece, and the neck and head, must be made of office-paste (No. 1257).
  4. Dip the bill in rather high-coloured boiled sugar.
  5. Form the eyes with a little of the same boiled sugar, with a currant stuck in the centre, for the pupil.
  6. Just before sending the swan to table, stick the neck into the breast-part, insert the wing-pieces in the sides, and the fan-like piece into the tail-part.
  7. Cover the bird entirely with a thick coating of whipped cream.
  8. First, smooth this over with the blade of a knife, and then, with the point of a small knife, imitate the feathers about the wings, tail, and body.
  9. Place some spun-sugar round the swan—in imitation of waves.
  10. Put a border of petits-choux, glazed with rough sugar and pistachios, round the base, and serve.
Original Text
SWAN OF SAVOY BISCUIT, A LA CHANTILLY. PREPARE sixteen eggs of Savoy-cake batter (No. 1275), and bake it in a plain oval mould; or failing this, in a deep oblong paper case; when it is done, and has become quite cold, shape it with a sharp knife in the rough outline of the body of a swan; the wings, tail- piece, and the neck and head, must be made of office-paste (No. 1257); the bill should be dipped in rather high-coloured boiled sugar, and the eyes may be formed with a little of the same, with a currant stuck in the centre, for the pupil. Just before sending the swan to table, stick the neck into the breast-part, insert the wing-pieces in the sides, and the fan-like piece into the tail-part; cover the bird entirely with a thick coating of whipped cream; first, smooth this over with the blade of a knife, and then, with the point of a small knife, imitate the feathers about the wings, tail, and body. Place some spun-sugar round the swan—in imitation of waves; and put a border of petits- choux, glazed with rough sugar and pistachios, round the base, and serve.
Notes
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