Jaune Mange.
- 1 package Coxe’s gelatine, soaked in a cup of cold water.
- 2 cups of boiling water.
- Yolks of 4 eggs, beaten light.
- 1 orange—juice and one-half the grated rind.
- Juice of one lemon and one-third of the grated peel.
- 1 cup sherry wine.
- 1 cup of powdered sugar.
- A good pinch of cinnamon.
Put gelatine (soaked), sugar, juice, peels, and spice into a bowl and pour the boiling water over them. Stir until dissolved; put over the fire in a saucepan, and heat almost to boiling. Pour, very gradually, upon the beaten yolks. Return to the fire—in a farina-kettle—and stir one minute. It must not boil. Take it off, add the wine, and strain through double tarlatan.
If you have ice, or if the weather be cold, set the mould containing this in the refrigerator, or in a very cool closet from Saturday to Monday. By making it on the former day, you can add to the excellence of your méringue on the transparent puddings by using the whites of the four eggs required for the receipt. Pass light cakes with the jaune mange.
Third Week. Tuesday.