Fill the Belgrave mould with lemon jelly that is flavoured with wine, fix the pipes in the mould with a weight and let it remain till cold, then fill each of the pipes with hot water so as to loosen them from the jelly, and take them out; the spaces which the pipes have formed can then be filled by means of forcing bags and pipes with a purée of fruit mixed with cream, or with differently flavoured and coloured creams; then pour alittle more jelly on the top to set the cream. When ready to serve turn out as described for ‘LemonJelly’ on to a dish-paper or napkin on the dish it is to be served on. The special Belgrave mould can be had in tin or copper.
Cream for Jelly à la Belgrave
Allow for each space onetablespoonful of whipped cream and twotablespoonfuls of lemon jelly; mix these together, when just getting thick, like whipped cream, add to each a fewdrops of essence, either coffee, vanilla, pineapple, or banana, keeping each flavour separate. Each of the different flavours can be coloured differently if liked.