Large Brioche with Head—

Have a brioche paste prepared the same as described in No. 130; put this in a vessel in a cool place and let it rise to half its size again. Then work it once more and set it in the ice-box for two hours to have it harden. Butter a tin mold six and a half inches in diameter and eight inches deep; line it with paper and butter this over. Mold a four-pound round-shaped piece of the paste, put it in the mold, then mold another pound piece and roll it on the table on one side to give it a long pear-form appearance; with dampened fingers make a hole in the center of the first paste and in it insert the pointed end of the pear; leave the mold in a moderately heated place to have the paste rise to the level of the top, then egg it over twice and put in a slack oven to cook for two hours. Unmold as soon as done, allow to cool and dress on a folded napkin. In case there be no mold at hand use a cylinder of strong paper the same diameter as the mold.