Lemon Blanc-Mange.
- 1 large lemon, or two small ones—all the juice and half the grated peel.
- Whisked whites of 4 eggs.
- 1 package of gelatine soaked two hours in one cup of cold water.
- 1 pint and 1 cup of boiling water.
- 2 cups of powdered sugar—even ones.
- ½ teaspoonful of nutmeg.
- 1 glass of good claret.
Add to the soaked gelatine the lemon-juice and peel, sugar and spice. Leave standing one hour. Then pour on the boiling water. Stir until clear, add the wine, and strain through double tarlatan. While it is cooling, whip the whites very stiff. When the gelatine begins to coagulate around the edge of the dish, whip it, little by little, into the frothed whites until it is stiff. Put into a wet mould, and set upon the ice. On Sunday turn it out, and pour a rich liqueur—that from brandied peaches is best—about the base. Preserved strawberries are also very nice with it if you have no liqueur.