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Dantzig Sweet Jelly

Clarify from sixteen to twenty leaves of French gelatine, and when it is cold mix with it about one-half pint of Dantzig brandy, and add the syrup required to sweeten. When the jelly is half set, put it on ice, and stir it for a time without allowing it to thicken; then put in two tablespoonfuls of pistachios cut in slices. Pack in ice a cylinder-mould, pour the jelly into it and let it stand for an hour; then dip the mould in tepid water, wipe it thoroughly all round, and turn the jelly out onto a glass dish.