BLANC-MANGE MOULD.
BLANCMANGE, Cheap.
Ingredients.—¼ lb. of sugar, 1 quart of milk, 1½ oz. of isinglass, the rind of ½ lemon, 4 laurel-leaves. Mode.—Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally to ascertain when it is sufficiently flavoured with the laurel-leaves; then take them out, and keep stirring the mixture over the fire for about 10 minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compôte of fruit. Time.—Altogether, ½ hour. Average cost, 8d. Sufficient to fill a quart mould. Seasonable at any time.
BLANC-MANGE.
BOUDIN à la REINE (an Entrée; M. Ude’s Recipe).
Ingredients.—The remains of cold roast fowls, 1 pint of Béchamel, salt and cayenne to taste, egg and bread-crumbs. Mode.—Take the breasts and nice white meat from the fowls; cut it into small dice of an equal size, and throw them into some good Béchamel (see [Béchamel]); season with salt and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on; roll them in flour, egg and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they will break in the frying-pan; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the Béchamel poured round: this should be thinned with a little stock. Time.—10 minutes to fry the boudins. Average cost, exclusive of the fowl, 1s. 3d. Sufficient for 1 entrée.
BRAWN, to make.
Ingredients.—To a pig’s head weighing 6 lbs. allow 1½ lb. lean beef, 2 tablespoonfuls of salt, 2 teaspoonfuls of pepper, a little cayenne, 6 pounded cloves. Mode.—Cut off the cheeks and salt them, unless the head be small, when all may be used. After carefully cleaning the head, put it on in sufficient cold water to cover it, with the beef, and skim it just before it boils. A head weighing 6 lbs. will require boiling from 2 to 3 hours. When sufficiently boiled to come off the bones easily, put it into a hot pan, remove the bones, and chop the meat with a sharp knife before the fire, together with the beef. It is necessary to do this as quickly as possible to prevent the fat settling in it. Sprinkle in the seasoning, which should have been previously mixed. Stir it well and put it quickly into a brawn-tin if you have one; if not, a cake-tin or mould will answer the purpose, if the meat is well pressed with weights, which must not be removed for several hours. When quite cold, dip the tin into boiling water for a minute or two, and the preparation will turn out and be fit for use. Time.—From 2 to 3 hours. Average cost, for a pig’s head, 4½d. per lb. Seasonable from September to March.
Note.—The liquor in which the head was boiled will make good pea soup, and the fat, if skimmed off and boiled in water, and afterwards poured into cold water, answers the purpose of lard.