Crown a la Camper

Coat a border mold with maraschino jelly (No. 3186); fill it with a preparation the same as for "pain" of chestnut a la Beotie (No. 3196), and leave to get quite cold on ice. Unmold when very firm on an exceedingly cold dish; fill the center of the crown three-quarters full with Bar-le-due jelly and finish filling with whipped cream flavored with maraschino, having it slightly sweetened; arrange this in a dome and decorate it through the cornet with some of the same cream; place it in an ice-box for one hour, then serve.