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Mousse Au Maraschino, Iced

Line a clean quart pudding mould with white paper and imbed it in salted ice. Place four egg yolks in a copper basin with three ounces fine sugar; set on the fire and rapidly whisk up for five minutes; remove from the fire, set the basin on the ice, add two tablespoons maraschino, one tablespoon kirsch and continually stir until thoroughly cold; then add one pint whipped cream; gently mix with a skimmer, then fill up the mould, tightly cover, bury in a pail of broken ice with rock salt and let freeze for two hours. Remove, unmould on a cold dish with a folded napkin, remove the paper and serve.