BLANC-MANGES.
GOOD COMMON BLANC-MANGE, OR BLANC-MANGER.
(Author’s Receipt.)
Blanc-mange or Cake Mould.
Infuse for an hour in a pint and a half of new milk the very thin rind of one small, or of half a large lemon and four or five bitter almonds, blanched and bruised,[[162]] then add two ounces of sugar, or rather more for persons who like the blanc-mange very sweet, and an ounce and a half of isinglass. Boil them gently over a clear fire, stirring them often until this last is dissolved; take off the scum, stir in half a pint, or rather more, of rich cream, and strain the blanc-mange into a bowl; it should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface. Before it is moulded, mix with it by degrees a wineglassful of brandy.
[162]. These should always be very sparingly used.
New milk, 1-1/2 pint; rind of lemon, 1/2 large or whole small; bitter almonds, 8: infuse 1 hour. Sugar, 2 to 3 oz.; isinglass, 1-1/2 oz.: 10 minutes. Cream, 1/2 pint; brandy, 1 wineglassful.
RICHER BLANC-MANGE.
A pint of good cream with a pint of new milk, sweetened and flavoured as above (or in any other manner which good taste may dictate), with a little additional sugar, and the same proportion of isinglass, will make very good blanc-mange. Two ounces of Jordan almonds may be pounded and mixed with it, but they are not needed with the cream.