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Noyeau Cream

Dissolve one ounce of best Russian isinglass in half a pint of water, add four ounces of loaf sugar, the strained juice of a small lemon, and one pint of thick cream, together with a little noyeau. The quantity must be regulated by the strength of the noyeau, as well as by taste. Pour the liquid into a well-oiled mould, and put it in a cool, dry place to set. Turn it out carefully before serving. Time, half an hour to dissolve the isinglass. Probable cost, 3s., exclusive of the noyeau. Sufficient for a quart mould.