Cream (Stone)

Instructions

1. Cover the bottom of a pie-dish with a thin layer of marmalade, jam, or preserve.
2. Stir into 1 pint of cream a quarter of an ounce of gelatine, previously dissolved, and one ounce of loaf sugar. Let it boil a few minutes, stirring all the time.
3. Strain, and when cooled add a wineglass of sherry, then pour over the preserve.
4. Milk may be substituted for the cream, but if so an egg and a teaspoonful of butter should be added. Add the butter with the milk, and when the mixture has boiled whisk in the yolk of the egg, then the white, well whisked, once it is taken off the fire; then pour it over the marmalade.