Eggs a la Tremontaine, Red Wine Sauce

Mix some fruits previously cut dice shaped with whipped cream (No. 50); fill spherical molds of one and one-eighth inches in diameter, freeze and unmold. Coat some hinged tinned molds, the shape of an egg, containing a gill each, with pistachio ice cream (No. 3454); in the center place the spherically molded whipped cream, close and clean off the surplus, freeze, unmold and serve on a folded napkin. Serve separately a red wine sauce prepared as follows: Infuse some cinnamon and a slice of lemon in good red wine; sweeten and stand the saucepan on the fire. As soon as the wine begins to whiten thicken with fecula diluted in cold water, strain, leave stand till very cold, then serve.