Almond Blanc-mange. ✠
- 1 quart of milk.
- 1 oz. Cooper’s gelatine.
- 3 ozs. of almonds, blanched and pounded in a mortar, with
- 1 tablespoonful of rose-water, added to prevent oiling.
- ¾ cup sugar.
Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour. Turn in this when the milk is scalding hot; add the pounded almond-paste, and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved, remove the blanc-mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get out the flavor of the almonds. There should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc-mange, and set in a cold place until firm.
You may make blanc-mange without the almonds, although it will not be so nice—and substitute vanilla for the rose-water.
Neapolitan Blanc-mange. ✠
Make according to the foregoing receipt, and, after straining, separate into four different portions, allowing about a cupful of the mixture for each. Have ready
- 1 great tablespoonful chocolate, wet with a very little boiling water, and rubbed to a smooth paste, for the brown coloring.
- Yolk of an egg beaten light for the yellow.
- 1 great tablespoonful of currant jelly for the pink.
Beat the chocolate into one portion, mixing it well; the jelly into another, the egg into a third, returning this and that flavored with chocolate, to the fire, and stirring until very hot, but not boiling. Leave the fourth uncolored. When quite cold and a little stiff, pour carefully into a wet mould—the white first; then the pink; next the yellow; and the chocolate last. Of course, when the blanc-mange is turned out, this order of colors will be reversed. Set in a cold place. Loosen, when firm, by dipping the mould for a moment in warm water, and working the top free from the edge with a few light touches of your fingers. This is a handsome dish and easily managed. Currant juice or cranberry color a finer pink than jelly, but are apt to thin the blanc-mange, unless used cautiously. A little vanilla improves the chocolate.
Jaune-mange. ✠
- 1 oz. Coxe’s gelatine, soaked in half a cup cold water one hour.
- 1 cup of boiling water.
- Yolks of four eggs beaten very light.
- 1 orange, juice and half the grated peel.
- 1 lemon, juice and one-third the grated peel.
- 1 cup white wine or clear pale Sherry.
- 1 cup powdered sugar and a good pinch cinnamon.