Wine Jelly II 1/2 box gelatine or
1/2 cup Sherry wine 21/2 tablespoons granulated gelatine
2 tablespoons brandy Kirsch
1/2 cup cold water
1/3 cup orange juice 12/3 cups boiling water
3 tablespoons lemon juice
1 cup sugar
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.
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