Beat half the white of an egg to a stiff froth, and then stir it
hard into three wine-glasses of filtered water. Put twelve ounces
of the best double-refined loaf-sugar (powdered fine and sifted)
into a skillet lined with porcelain. Pour on it the white of egg
and water, and stir it till dissolved. Then add twelve grains of
cochineal powder. Set it over a moderate fire, and boil it and
skim it till the scum ceases to rise. Then strain it through a
very fine sieve. Have ready an ounce and a half of isinglass that
has been boiled in a little water till quite dissolved. Strain it,
and while the boiled sugar is lukewarm mix it with the isinglass,
adding a pint of pink champagne and the juice of a large lemon.
Run it through a linen bag into a mould. When it has congealed so
as to be quite firm, wrap a wet cloth round the outside of the
mould, and turn out the jelly into a glass dish; or serve it
broken up, in jelly glasses, or glass cups. Jelly may be made in a
similar manner of Madeira, marasquin, or noyau.