These are Arcadian
dishes; very delicious, cheap, and easily prepared.
* * * * *
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.
For a change, stick thin slips of blanched almonds all over the blanc
mange, and dress round with syllabub, nicely frothed. 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. Fruit must be made the
natural colour of what it represents. 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.
* * * * *
TO MAKE A HEN'S NEST.
Get five small eggs, make a hole at one end, and empty the shells--fill
them with blanc mange: when stiff and cold, take off the shells, pare
the yellow rind very thin from six lemons, boil them in water till
tender, then cut them in thin strips to resemble straw, and preserve
them with sugar; fill a small deep dish half full of nice jelly--when it
is set, put the straw on in form of a nest, and lay the eggs in it.
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