Blanc Mange
Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, add a quart of milk, boil it till the isinglass is dissolved, strain it, put in two ounces sweet almonds, blanched and pounded; sweeten it, and put it in the mould--when stiff, turn them into a deep dish, and put raspberry cream around them.
Instructions
- 1
Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, add a quart of milk, boil it till the isinglass is dissolved, strain it, put in two ounces sweet almonds, blanched and pounded; sweeten it, and put it in the mould--when stiff, turn them into a deep dish, and put raspberry cream around them.
- 2
For a change, stick thin slips of blanched almonds all over the blanc mange, and dress round with syllabub, nicely frothed.
- 3
Some moulds require colouring--for an ear of corn, mix the yelk of an egg with a little of the blanc mange; fill the grains of the corn with it--and when quite set, pour in the white, but take care it is not warm enough to melt the yellow: for a bunch of asparagus, colour a little with spinach juice, to fill the green tops of the heads.
- 4
Fruit must be made the natural colour of what it represents.
- 5
Cochineal and alkanet root pounded and dissolved in brandy, make good colouring; but blanc mange should never be served, without raspberry cream or syllabub to eat with it.