*Gelée Fouettée
¹⁄₂ pint champagne
¹⁄₂ pint water
2 lemons
6 ozs. lump sugar
A little over 1 oz. gelatine
Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses.