Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see [p. 3]). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice.
The mould may be lined with plain or rolled wafers instead of lady fingers.
The cream may be flavoured with coffee, chocolate, or any fruit syrup.
Chocolate Blanc-Mange
1¹⁄₂ ozs. gelatine
1 quart milk
¹⁄₂ lb. powdered sugar
4 table-spoons grated chocolate
¹⁄₂ tea-spoon vanilla
Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream.
Chocolate Meringue
6 whites of eggs
1 lb. powdered sugar
1 tea-spoon vanilla
3 ozs. powdered chocolate
Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry.