Coffee Blanc-Mange

Ingredients

• a quarter of a pound of coffee-berries
• a tumblerful of boiling water
• half a pound of sugar
• half an ounce of dissolved gelatine
• one pound of sweet almonds
• three tumblersful of water

Method

1. 1

   Toast and grind the coffee-berries, steep in boiling water, and pour the clear coffee into a bowl.

2. 2

   Add sugar and dissolved gelatine.

3. 3

   Pound almonds, mix with water, and strain.

4. 4

   Combine half the almond liquid with coffee and the other half with sugar and gelatine.

5. 5

   Pour alternate layers into a mould in ice to freeze.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 50. The excerpt below is the record exactly as published.

Coffee blanc-mange, Stuffed onions. Pick out some large onions, peel, blanch, and drain them, scoop out the centres and fill with forcemeat (see 3rd of Sep- tember), place them at the bottom of a large stew-pan, cover with slices of bacon, sprinkle with salt and sugar, and cook over a quick fire; when done, remove the onions, reduce the sauce, and pour over them. Bacon omelet. Mince half a pound of lean bacon very fine and fry in either butter or lard ; have the required number of eggs ready beaten and seasoned with salt and pepper, add to the bacon, and when the omelet is cooked, serve with piquante sauce. Coffee blanc-mange. Toast a quarter of a pound of coffee-berries, grind, and put them in a tumblerful of boiling water, leave until the grounds have settled at the bottom of the tumbler, pour the clear coffee into a bowl, and add half a pound of sugar and half an ounce of dissolved gelatine. Pound one pound of sweet almonds in a mortar, add three tumblersful of water

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