The Dosser a la Denivelle

Roll out some nougat (No. 3621) to a quarter of an inch in thickness, and from it cut with either a tin or oiled cardboard pattern a piece fifteen inches long by six on one end and four on the other in width, rounding the six-inch end which is for the upper part of the dosser; also cut another piece of a semicircular shape four inches in diameter by two and a half inches in radius. Prepare eleven wires, two eight inches long, two of seven and three-quarters, two of seven and a half, two of seven and a quarter, two of seven and one of six and three-quarters inches; coat them all with colored sugar. Fasten the semi-circular bottom on the large piece at its narrowest end, near the edge; on this bottom arrange the wires, beginning with the eight-inch ones on each side beside the back of the dosser, and continuing with the others according to their various lengths, at the same time spreading them open toward the top. Coat with green sugar two more wires each nine inches long, and leave to cool. Cut out a round bottom twelve inches in diameter, then fasten the dosser on the center of it, pressing it against the two long wires to be used for a support; decorate the whole profusely with leaves and flowers made of satinated pulled sugar (No. 3618), and fill the dosser with mushrooms or strawberries made of almond paste (No. 125), also some angelica coated with sugar cooked to "crack" (No. 171). The dosser may be filled with small ices imitating flowers.