Venetian Sherbet

Place in a vessel one pound of grated pineapple with a quart of twenty-degree boiling hot syrup, also half a vanilla stick. Two hours later strain forcibly through a sieve and add one gill of kirsch, one gill of brandy and a quarter of a bottleful of champagne. Serve in small gondolas (Fig. 663), made of gum paste (No. 3624).