Macedoine Jelly with Champagne

Prepare a macedoine of preserved or fresh fruits. They should be firm. Cut in three-eighths of an inch dice and steep in brandy. Besides this prepare two quarts of orange jelly (No. 3180) and pour it into a small bowl packed in ice; stir it continuously until almost cold, then add to it half a bottleful of champagne and continue to work it in until it attains the consistency of a thick syrup. Now put in the well-drained and wiped fruits. Keep on turning until the jelly begins to solidify, then transfer it to a jelly mold that has been incrusted on pounded ice; lay more of it over and leave for an hour and a half to set thoroughly. Unmold as for No. 3182.