Take a quart of jelly clarified as above, with which mix four glasses of
eau de vie de Dantzic, reserving the gold leaves by letting them set at
the bottom of the glass, mix four tablespoonfuls of the jelly with it,
have a cylinder mould and place it in ice, put the jelly with the leaves
first in, so that the gold will show at the top of the jelly when turned
out, place a fine strawberry in each knob of the mould, then add a
little more jelly, when nearly set add more strawberries, sticking them
to the sides of the mould and arranging them as tastefully as possible,
fill up by degrees or you would have all the strawberries swimming at
the top; when finished and quite set it is ready to turn out, which is
done by dipping the mould in warm water; wipe quickly with a cloth,
shake the mould gently, turn over carefully upon your dish, and draw the
mould off quite straight. Two glasses of pale brandy may advantageously
be added to the jelly.