Russian Jelly

Make about a quart of unflavored jelly (No. 106); set it on ice to get thoroughly cold, add to it as much champagne, beating continuously until the preparation has the appearance of a cream; as soon as it begins to acquire consistency pour it at once into a jelly mold (Fig. 154) previously incrusted in slightly salted ice; set the cover on top, then cover over with salted ice. Let it freeze for half an hour, and when ready to serve dip the mold quickly in hot water, wipe it off, and invert the jelly on a cold dish.