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Wine Jelly, Madeira

This jelly is made just like calf's foot jelly. When the jelly is nearly clarified, pour into the same stewpan a bottle of Madeira. As the operation of clarifying takes away the strength of the wine, you must add half a bottle of brandy to it. You must observe that this jelly will keep for several days, and that accordingly what you have left, and what is sent down from table, will be sufficient to supply you with another entremet some other day. This is a common jelly, which cooks frequently serve; therefore, in order to avoid monotony, you must ornament it with another jelly, which make as follows:--Take four spoonfuls of the wine jelly, break the yolks of four eggs into a stewpan, beat the eggs with the jelly, and lay it on the fire to thicken; then strain it through a sieve, lay it on ice in a basin, and use it for the same purpose, to decorate as in the recipe WINTER JELLY, MOSAIC. It sometimes happens that the jellies made of calf's feet will break when you turn them upside down into a dish. To prevent this accident, throw in a pinch of isinglass when you are going to clarify the jelly. It gives a greater substance. This jelly is a monotonous one, but the sagacity of the cook will in some respects alter this character, for he will sometimes give this, jelly plain, sometimes with grapes in it, and sometimes put it in a cylinder mould. To garnish the jelly, have some of the same on ice, chop it very fine, and put it sometimes all round, sometimes in the middle, and try by your intelligence to supply the deficiency of variety when-ever you can. This jelly is made in all seasons; in summer strawberries are excellent in it, and the flavour of the fruit harmonises well with the jelly.

WINE JELLY, MADEIRA (another way). (See MADEIRA WINE JELLY.)