JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH FLUMMERY.
Pour on the very thin rind of a large lemon and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has become cool and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water.
Rind of 1 lemon; sugar, 8 oz.; water, 1 pint: 3 or 4 minutes. Isinglass, 2 oz.; juice, 4 lemons; yolks of eggs, 8; wine, 1 pint; brandy (at pleasure), 1 wineglassful.
EXTREMELY GOOD STRAWBERRY BLANC-MANGE, OR BAVARIAN CREAM.
Crush slightly with a silver or wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries; strew over them eight ounces of pounded sugar, and let them stand for three or four hours; then turn them on to a fine hair-sieve reversed, and rub them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together; and last of all throw in, by small portions, the strained juice of a fine sound lemon. Mould the blanc-mange, and set it in a very cool place for twelve hours or more before it is served.
Strawberries stalked, 1 quart; sugar, 8 oz.; isinglass, 2 oz.; new milk, 1 pint; sugar, 4 oz.; cream, 1-1/4 pint; juice, 1 lemon.
Obs.—We have retained here the old-fashioned name of blanc-mange (or blanc-manger) because it is more familiar to many English readers than any of recent introduction; but moulded strawberry-cream would be more appropriate; as nothing can properly be called blanc manger which is not white. By mingling the cream, after it has been whisked, or whipped, to the other ingredients, the preparation becomes what is called un Fromage Bavarois, or Bavarian cream, sometimes simply, une Bavaroise.
QUINCE BLANC-MANGE.
(Delicious.)
This, if carefully made, and with ripe quinces, is one of the most richly-flavoured preparations of fruit that we have ever tasted; and the receipt, we may venture to say, will be altogether new to the reader. Dissolve in a pint of prepared juice of quinces (see page [456]), an ounce of the best isinglass; next, add ten ounces of sugar, roughly pounded, and stir these together gently over a clear fire, from twenty to thirty minutes, or until the juice jellies in falling from the spoon. Remove the scum carefully, and pour the boiling jelly gradually to half a pint of thick cream, stirring them briskly together as they are mixed: they must be stirred until very nearly cold, and then poured into a mould which has been rubbed in every part with the smallest possible quantity of very pure salad oil, or if more convenient, into one that has been dipped into cold water.