1/4 box gelatine or 1/3 cup sugar
1 tablespoon granulated gelatine 1/8 teaspoon salt 1/4 cup cold water 1 teaspoon vanilla
2 cups scalded milk 1 tablespoon brandy
Yolks 3 eggs 5 lady fingers
Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.