Narcissus Blanc-mange.
- 1 quart of milk.
- 1 package of Cooper’s gelatine, soaked in two cups of cold water.
- Yolks of 4 eggs, beaten light.
- 2 cups of white sugar.
- Vanilla and rose-water for flavoring.
- Less than 2 cups of rich cream.
Heat the milk to scalding; stir in gelatine and sugar. When these are dissolved, take out a cupful and pour, by degrees, over the beaten yolks. Return to the saucepan and stir together over the fire for two minutes after the boiling point is reached. Take from the range, flavor with rose-water, and pour into a mould with a cylinder in the centre, previously wet with cold water. Next day, turn out upon a dish with a broad bottom, and fill the hollow in the middle with the cream, whipped light with a little powdered sugar and flavored with vanilla. Pile more whipped cream about the base.
Send your coffee around after the blanc-mange has been eaten. A spoonful of whipped cream, without the vanilla, will give a touch of elegance to the beverage. Let this happy thought come to you while you are preparing the cream, and before the flavoring goes in.
Third Week. Monday.