Spongade a la Medicis

Cut up finely the peel of a citron and an orange; have also some pistachios and cherries divided in four, and pour kirsch over. Take four gills of cold syrup at thirty-five degrees, the juice of five oranges, the peel of two, the same of one lemon, one gill of vanilla syrup and two gills of egg-whites. Infuse together for half an hour, and bring the preparation to twenty-two degrees; pass it through a fine sieve. Freeze the composition by working it with a spatula to incorporate as much air as possible so as to obtain a very light ice, and then mix in the above fruits. Coat a two-quart spongade mold with raspberry ice cream (No. 3451) or water ice; fill with the preparation, press down the cover and freeze for one hour; unmold, dress on a folded napkin and surround the spongade with small cakes.