Stir the soaked gelatine in the boiling water until dissolved; take from the fire and beat, a little at a time, into the yolks; return to the inner saucepan with the sugar, orange, lemon and cinnamon. Stir over a clear fire until it is boiling hot; put in the wine and strain through a hair-sieve or a piece of tarlatan. Set away in a mould wet with cold water.
The success of this dish depends much upon the stirring and the watchfulness of the cook. The mixture should not be allowed to boil at any moment.
Velvet Blanc-mange. ✠
- 2 cups of sweet cream.
- ½ oz. Cooper’s gelatine, soaked in a very little cold water one hour.
- ½ cup white sugar (powdered.)
- 1 teaspoonful extract of bitter almonds.
- 1 glass white wine.
Heat the cream to boiling, stir in the gelatine and sugar, and, so soon as they are dissolved, take from the fire. Beat ten minutes, or, what is better, churn in a syllabub-churn until very light; flavor, and add by degrees the wine, mixing it in well. Put into moulds wet with cold water.
Chocolate Blanc-mange.
- 1 quart of milk.
- 1 oz. Cooper’s gelatine, soaked in a cup of the milk one hour.
- 4 heaping tablespoonfuls of grated chocolate, rubbed up with a little milk.
- 3 eggs, whites and yolks beaten separately.
- ¾ cup sugar and 2 teaspoonfuls of vanilla.
Heat the milk to boiling; pour in the gelatine and milk, and stir until it is dissolved; add the sugar to the beaten yolks and stir until smooth; beat the chocolate into this, and pour in, spoonful by spoonful, the scalding milk upon the mixture, stirring all the while until all is in. Return to the inner saucepan and heat gently, stirring faithfully until it almost boils. Remove from fire, turn into a bowl, and whip in lightly and briskly the beaten whites with the vanilla. Set to form in moulds wet with cold water.
Charlotte Russe. ✠
- 1 lb. of lady’s-fingers.
- 1 quart of rich sweet cream.
- ¾ cup powdered sugar.
- 2 teaspoonfuls vanilla or other extract.