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Anisette Jelly with Pears

Cut some large pears into six pieces each, boil them in some syrup and color with a few drops of prepared cochineal. Whisk a little gelatine over a fire till boiling, adding the whites of some eggs and a little lump-sugar, to which add the juice of lemon and a little water. Take this mixture off, and let it cool, then add a little anisette. Drain the pears, and fill a plain cylinder-mould with them and the jelly alternately. Pack the mould in ice, and when the jelly is solid, which will probably be about two hours, turn out, and serve.