Jaune Mange.
- Ingredients—½ ounce packet of gelatine.
- ½ pint of water.
- ½ pint of white wine.
- Juice of one and a half lemon.
- Rind of half a lemon.
- 3 oz. of castor sugar.
- 4 yolks.
Method.—Soak the gelatine in the water with the lemon rind.
Then put it in a saucepan with all the other ingredients.
Stir over the fire until the custard thickens; but, on no account, let it boil.
Then strain into a wetted mould.