Cream a la Valois

Ingredients

• 4 sponge-cakes
• jam
• 3/4 pint cream
• sugar to taste
• the juice of 1/2 lemon
• 1/4 glass sherry
• 1-1/4 oz isinglass

Instructions

1. Cut the sponge-cakes into thin slices;
2. place two together, with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy.
3. Sweeten and flavour the cream with the lemon-juice and sherry;
4. add the isinglass, which should be dissolved in a little water, and beat up the cream well.
5. Place a little in an oiled mould;
6. arrange the pieces of cake in the cream;
7. then fill the mould with the remainder;
8. let it cool, and turn it out on a dish.
9. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water.