Riband Blancmange.
Put into a shape some white blancmange two inches deep, and when it is quite cold put alternately, in the same manner, cleared calves feet jelly, white blancmange coloured with cochineal, or dutch blancmange.
Cleared Calves Feet Jelly.
Take scalded calves feet, chop them into pieces, put them into a pot with plenty of water to cover them, boil them gently four or five hours, strain the liquor, and preserve it till the next day in order that it may be quite stiff. Then take off the fat, and afterwards wash it with warm water to make it perfectly clean; after which put it into a stewpan, set it over a fire, and when it is dissolved season it well to the palate with lemon and seville orange juices, white wine and sugar, a piece of lemon peel, cinnamon, and coriander seeds whole, (or add a few drops of liquid of colour if thought requisite). Then whisk into it plenty of whites of eggs, a few yolks, and some shells. Let it boil gently a quarter of an hour, run it through a fine flannel bag several times till quite bright, and when it is nearly cold fill the shapes, which should be very clean and wiped dry.
N. B. When seville oranges are not in season, orange flower water may be added, or (if approved) syrup of roses or quinces. Old hock or madeira wine will make it of the best quality.
Marbrée Jelly.
Put into a mould cleared calves feet jelly one inch deep, and when it is cold put on the center, with the ornamented side downwards, a medallion of wafer paper; or ripe fruits, such as, halves of peaches or nectarines of a fine colour, or black grapes; or small shapes of cold blancmange; or dried fruits, such as, cherries, barberries, green gages, &c. Then set them with a little lukewarm jelly, and when that is quite cold fill the mould with some nearly cold.
Bagnets a l'Eau.
Take half a pint of water, a stick of cinnamon, a bit of lemon peel, a gill of rhenish wine, and a few coriander seeds; sweeten to the palate with sugar, boil the ingredients ten minutes, add an ounce of fresh butter, and when it is melted strain the liquor to a sufficient quantity of flour to make it into a batter. Then put it over the fire again to simmer gently, and add six yolks of eggs. Have ready boiling lard, put into it pieces of the mixture of the bigness of a damson; fry them of a light brown colour, drain them, and serve them up with sifted sugar over.
N. B. The butter should be well beaten.