"pain" of Chestnuts a la Beotie

Incrust in ice a flat, dome-shaped mold; decorate the inner sides with fanciful cuts of assorted candied fruits, dipping each piece in half-set jelly, then coating with a layer of rather firm blanc-mange (No. 3138), having it a third of an inch thick. Cover the mold with a lid with ice on top. Put into a vessel four gills of sweet chestnut puree (No. 3136), dilute it with four spoonfuls of maraschino and a few gills of thick vanilla syrup, beat the preparation on ice to thicken and as soon as this occurs incorporate into it about four or five gills of good whipped cream; two minutes later add a small salpicon of candied pineapple and then pour the whole into the hollow of the mold; replace the lid, covering it at once with more ice, and after the lapse of an hour dip the mold quickly into hot water, wipe and turn the cream on a cold dish.