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French Sweet Jelly

Prepare one quart of calf's foot or gelatine jelly, sweeten and flavor it with sherry-wine. Choose a fancy jelly-mould, pour in a small quantity of the jelly, and leave it to set for two hours. Choose some fine ripe fruit of any kind in season, wipe it and pick off the stalks; arrange the fruit tastefully around the edge of the mould, fixing them in place with a little jelly; pour in more of the jelly and let it set, continuing in this way until the mould is full. When the jelly is well set, turn it onto a fancy glass dish, garnish with crystallized fruits, and serve.