Mousse a la Semiramis

Lay a quart of well-whipped cream on a sieve to have it drain well. Pound four ounces of freshly shelled sweet almonds with half an ounce of coriander seeds and three gills of water; put this in a basin with twelve ounces of sugar; color to a pretty light red shade; add slowly and lightly the whipped cream. Imbed a high dome-shaped mold (Fig. 629) in ice, and fill with the preparation, into which add a salpicon of fruits cut in quarter-inch squares, soaked in maraschino and drained. Pack in ice, freeze for one hour for each quart of preparation, unmold over a napkin and surround with cakes iced with kirsch or rum.