Recipes > Desserts > Gelatin Desserts > Gelée à la Moscovite

Gelée à la Moscovite

Instructions

Any kind of fruit jelly may be used for this, using only half the quantity of gelatine as for jelly; put into a form, cover it, paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for 2 hours; only freeze about an inch all around, leaving it soft in the center; preserved fruit may be mixed with the jelly before it is put into the form; serve the moscovite in a glass dish and garnish with fruit or fancy cake.

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Source

Desserts and Salads (1920).