Procure a half oval-pointed mould about fifteen inches in height, ten
inches by eight in diameter at the bottom, and the size of a
five-shilling piece at the top, which bury to the rim in ice with which
you have mixed plenty of salt, hue the interior with a sheet of white
paper, laying it in closely to fit the mould, have ready a pint of cream
mixed rather stiffly, with which you have mixed a meringue mixture of
three eggs, as for the biscuit glacé (No. 1318), spread it all over the
interior of the mould to about an inch in thickness, place a cover over
the mould made to fit tight, over which place some ice, and leave it one
hour, when it will be quite frozen, take off the lid, have ready a nice
cherry or strawberry cream ice (No. 1388), place a little at the bottom
of the mould, upon which lay a few fresh strawberries, then more ice,
proceeding thus until quite full, place the cover again over, fixing it
tight, bury it in ice and salt, and leave it an hour, or till wanted,
when dip it into very lukewarm water, turn it out upon your dish, take
off the paper, have ready a silver atelette (see atelette of fruits in
the Plate), upon which you have placed some fine fresh fruit, that is, a
peach with a bunch of fine black grapes resting over, and a few red
currants or strawberries beneath, which stick into the top, have ready
some finely-spun sugar (sucre filé, No. 1380), which twine round lightly
like rolls of gauze (see design), not, however, covering the whole of
it, and at the moment of serving lay a fine bunch of black grapes upon
each side on vine-leaves; have some very light gelée de Dantzic (No.
1226) chopped finely, with which garnish round, sprinkling some over the
grapes, but not too heavy, and serve as quickly as possible. As soon as
it is turned out of the mould you had better set the dish upon the ice
and salt you took it from (pouring off all the water) whilst
ornamenting, and it would be better to make a border of pâte d’office
upon your dish as in the last, but smaller, to prevent it sliding about
when carried to table, which would upset the garniture.