Soak 12 sheets of gelatine in cold water; put in a saucepan 2 whole eggs and the yolks of 10; add 1 cup sugar, the juice of 3 lemons, the thin peel of 1 and ½ bottle Rhine wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.