Prepare about two cupfuls of preserved fruits--for instance,
pine-apples, peaches, greengages, and cherries; keep the cherries whole,
but cut the others into dice; moisten them all with sherry.
Prepare about a quart of Champagne, sherry, or brandy jelly, and when
strained pour it into a basin, which place on the ice, or on ice and
salt; whip it now gently with the egg-whisk, adding the juice of two
lemons; when it begins to set, and is quite frothy (not too much so,
however), stir in the fruits; place all into a mold, and surround it
with ice.