A guide to modern cookery

It is therefore governed by no hard and fast rules, and every kind of Bavarois preparation may be used. 2622—VARIOUS CREAM BAVAROIS Almond, anisette, filbert, coffee, chocolate, Kirsch, fresh walnut, orange, and violet Bavarois, &c., may be prepared after No. 2614; the flavour alone undergoing any change. 2623—VARIOUS FRUIT BAVAROIS After the generic recipe, Bavarois may be prepared from pineapple, apricots, strawberries, raspberries, melon, etc. 2624—BLANC-MANGE Blanc-mange is scarcely ever served nowadays, and this is a pity ; seeing that, when it is well prepared, it is one of the best entremets that can be set before a diner. Blanc-mange, as it is prepared in England, is quite different from that generally served ; but it is nevertheless an excellent and very wholesome entremet, and that is why I have given its recipe below. As a matter of fact, in order to justify its name, blancmange ought always to be beautifully white; but, for a long ' time since, the compound word has lost its original meaning. The adjective and noun composing it have fused one with the other to form a single generic title, which may now be applied with equal propriety to both coloured and white preparations ; and the verbal error is so old, dating as it does from pre-Caréme times, that it would be futile to try and correct it. 2625—FRENCH BLANC-MANGE Preparation.—Skin one lb. of sweet almonds and four or five bitter almonds, and soak them well in fresh water that they may be quite white. Pound them as finely as possible ; adding to them the while (in spoonfuls at a time) one pint of water. Strain the whole through a strong towel, twisting the latter tightly ; melt one Ib. of loaf-sugar in the resulting milk (about one and half pints); add a bare oz. of gelatine dissolved in tepid syrup; strain the whole through muslin, and flavour according to taste. Moulding :—Mould the blanc-mange in oiled moulds fitted with centre-tubes as for Bavarois. Incrust them in ice that their contents may set, and proceed for the turning-out as already directed. N.B.—For the preparation of almond milk, modern Cookery has substituted for the procedure given above, which is antiquated, another which consists in pounding the almonds with only a few table-spoonfuls of water and some very thin cream. 2626—BLANC-MANGE WITH FRUIT AND LIQUEURS All fruits, reduced to purées, may serve in the preparation of blanc-manges, and the apportionment of the ingredients should be as follows :—the purée of the selected fruit and the preparation given above (including the same amount of gelatine) should be mixed in equal quantities. These blanc-manges take the name of the fruit with which they are prepared, z.e.: strawberries, raspberries, apricots, peaches, etc. They may also be prepared with liqueurs, which should be in the proportion of one liqueur glassful to one quart of the preparation. The best liqueurs for the purpose are Kirsch, Maraschino and Rum. Blanc-manges are also made from chocolate and coffee, although the flavour of the latter does not blend so well with that of almonds as do the other products, 2627— BLANC-MANGES ‘‘ RUBANNES” Prepare these as directed under No. 2621, spreading the differently flavoured and coloured blanc-mange preparations in alternate even and regular layers. N.B.—Blanc-mange preparations may also be dished in silver timbales, in good china cases, or in deep dishes. By this means, to the great improvement of the preparation, the gelatine may be reduced to a minimum quantity, just enough to ensure the setting of the blanc-mange and no more. And the thing is quite possible inasmuch as there is no question of turning out the entremet.