50. Gêlée à la Normandie.
A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat dish, so that it will be ½ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it.