Stem and wash some currants, mash through a sieve, add as much water as
there is currant juice and sweeten to taste. To one quart of liquid take
two ounces of Groult's potato flour. Mix the potato flour with a little
of the cold fruit juice, put the rest over the fire, and when it comes
to a boil stir in the flour and let it cook for a few minutes. It will
become clear. Turn it into a mould that has been dipped in cold water,
and set it when cool on the ice until the next day. Turn out carefully
and serve with cream.