1 oz. Coxe’s gelatine, soaked in half a cup cold water one hour.
1 cup of boiling water.
Yolks of four eggs beaten very light.
1 orange, juice and half the grated peel.
1 lemon, juice and one-third the grated peel.
1 cup white wine or clear pale Sherry.
1 cup powdered sugar and a good pinch cinnamon.
Stir the soaked gelatine in the boiling water until dissolved; take
from the fire and beat, a little at a time, into the yolks; return to
the inner saucepan with the sugar, orange, lemon and cinnamon. Stir
over a clear fire until it is boiling hot; put in the wine and strain
through a hair-sieve or a piece of tarlatan. Set away in a mould wet
with cold water.
The success of this dish depends much upon the stirring and the
watchfulness of the cook. The mixture should not be allowed to boil at
any moment.