Wine and Liquor Jelly

All wine and liquor jellies are made the same way. Prepare a sweet gelatine or fish isinglass jelly, the same as described in No. 106. As soon as this is clarified and filtered add the wine desired for flavoring the jelly, such as Madeira, Marsala, sherry, Malaga, port, etc., or any liquors such as kirsch, maraschino, noyau, Curacoa, kummel, etc., mixing the liquor well with the jelly, then pour into a mold previously incrusted on ice. Leave to harden on ice for an hour and a half to two hours.