M. aux Framboises.— Boil 1oz. of leaf gelatine in
as little water as possible till dissolved, then add to
it enough raspberry syrup to flavour and colour it
well and rather highly; now add half a pint of white
wine, 2oz. of caster sugar and a pint of thick cream,
beat it all well together till quite cold, then mould
and finish as usual. Or:
Stalk a pottle of raspberries and a quart of ripe
red currants and place them in a preserving pan
with one pound of caster sugar and a gill of water;
stir it all over the fire till it boils, then let it boil for
five minutes, carefully removing every particle of
scum that may rise; dissolve 1½oz. of leaf
gelatine in it, tammy it, and mould as before. Serve
with whipped or frozen cream sweetened and flavoured
to taste.