Ingredients
- 2 slices of lemon claret
- 1 lb- prunes 2 ozs
- 2 ozs
Directions
1 lb- prunes 2 ozs. white sugar
2 slices of lemon Claret and water to cover
i and J of each 1 oz. gelatine
Stew gently till the fruit is quite tender, strain off the liquor, stone the prunes and pass the fruit through a sieve and save the pulp in a basin, crack the stones and put the kernels in the pulp. Steep the gelatine in the liquor, put it on the fire and let it dis- solve, mix it with the prune pulp, pour in a liqueur glass of cherry brandy and a glass of good red wine. Decorate a plain border mould with blanched almonds, fill the mould with the prune liquid, and set. When required turn out and fill the centre of mould with whipped cream. Mrs. Ford Hutciiinson.