Blanc-Manger

Ingredients

• ten bitter almonds
• two ounces of shelled sweet almonds
• a breakfast cupful of milk
• five ounces of sugar
• vanilla essence to taste
• an ounce of dissolved gelatine
• a coffee-cupful of cream

Method

1. 1

   Pound almonds with rose water, dilute with milk, strain.

2. 2

   Boil milk with sugar, stir in gelatine, add almond liquor and cream.

3. 3

   Pour into a mould, set in ice, and serve when firm.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.

Blanc-manger a la vanille. Fromage, hors d'oeuvres. Dessert. Cafe noir. 1. — For the soup, read the receipt already given, (page 48). Pomfret and ravi- 2. — Boil a little pomfrct, and serve gote sauce. it with sauce ravigote, (page 85). 3. — Choose a nice breast of mutton, bone it, and put it en marinade all day in oil, vinegar, la Wyvtu.^ '"""''" '' chopped parsley and shallot. When wanted, take it up, dry it with a clean cloth. Parboil, and when cold again, bread-crumb it for ordinary baking, slipping a good slice of boiled bacon under the flap, or outer strip of meat. Meanwhile make a little broth with the bones, and any scraps obtained from trimming the breast into shape, set it to cool, and skim off the fat. Boil suflScient maccaroni, or nouilles, for two Carrot soup. MENU FOR A LITTLE HOME DINNER. 451 people, and when done, dizain off the water, and leave the maccaroni in the hot sauce-pan till wanted. Take a roomy sauce pan, and in it fry a sweet onion cut into shreds in an ounce of butter till it begins to turn yellow. Cut up a dozen tomatoes into quarters, and put them into the sauce-pan with the butter and onions : stew gently till done : turn them out upon a hair-sieve, work the tomatoes through the sieve ; put the pulp which comes through into a sauce-pan, with a little melted butter and flour pre- viously prepared to receive it, and moisten the pulp with the broth you made from the scraps, till you have a nice creamy puree, season with a little salt and black pepper, and keep the sauce thoroughly hot after it has boiled up. Bake the breast, and dish up as follows : — place the mac- caroni first upon a very hot dish, put the baked breast of mutton upon it, and pour your hot toinato puree over the whole. 4. — Mash the potatoes thoroughly, and Avork them ,, , , through a wire sieve to get them MasLed potatoes. -n i smooth, add a little milk, as much butter as you can spare, and a little salt : form with the wooden spoon, and brown the outside in the oven. Do not let your cook waste an egg in endeavouring to glaze the outside of the mould ! A well boiled sweet onion may be mashed with the potatoes if not objected to. 5. — N'ow this is well worthy of a trial : — Boil a couple of nice brinjals till tender, cut them in Briujals an gratin. -111.1 j , , i halves lengthways, and scoop out the inside with a silver spoon, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods : stir into the inside part that you scooped out a good spoonful of cream, and season with white pepper, salt, and few drops of anchovy sauce. Mix thorough- ly, and then re-fill your cases. Shake over the surface a 452 MENU FOR A LITTLE HOME DINNER. layer of grated Parmesan from tlie bottle, or any dry mild clieese that will grate. Bake for seven or eight minutes, and serve. Under the more ostentatious name of " Les aubergines au g rat in," this lowly dish might fine favour even at the dainty meal of an epicure. 6._Blanch ten bitter almonds and two ounces of shelled sweet almonds ; pound them to a paste Blnncmange with ^yith a little rosc water, dilute with a breakfast cupful of milk, let the liquid stand for an horn- and then strain it. Put into a pint of fresh milk five ounces of sugar, and vanilla essence to taste ; pour it into an enamelled sauce-pan, and boil slowly till the sugar is dissolved ; then stir in an ounce of dis- solved gelatine and pour the liquid through a strainer into a basin. Add the almond liquor, and a cofFee-cupful of cream

Cook this with the app: pantry check, scaling, and the assistant.