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Velvet Cream

Ingredients.

Three-quarters of an ounce of Gelatine.

Two ounces of Castor Sugar.

One glass of Sherry.

The rind of one Lemon.

Half a pint of Double Cream.

One gill of Water.

Melt the gelatine in one gill of water, then add the sugar, sherry, grated rind of one lemon, and the cream whipped to a stiff froth; pour into a mould to set. Do not add the cream until the melted gelatine is cool.