White wine and water are boiled with sugar, juice of one lemon and peel, gelatin softened in cold water is added and put aside.
In a saucepan, mix egg whites with cold water, add the hot cream, stirring constantly, and finally add the water with which fresh violets were scalded and a few drops of violet essence.
When everything has boiled, it is left to stand on the edge of the stove for a short time and then strained through a taut strainer.
Pour the juice into small molds with cold water, put them in ice and turn them upside down before use.
The moulds can be decorated with fresh violets.
If the color of the sauce is too light, you can add a few drops of mixed red and blue Breton. (Breton = vegetable dye, harmless to health, probably available in health food stores).