Corn Starch Blanc Mange

Ingredients

• a pint of milk
• three spoonfuls of corn starch
• two ounces of sugar
• two well-beaten eggs

Method

1. 1

   Put milk on the fire.

2. 2

   Moisten corn starch in a little cold milk, then stir it into boiling milk.

3. 3

   Add sugar and beaten eggs.

4. 4

   Cook for a few minutes, and pour into small moulds.

5. 5

   When cold, unmould and serve with cold cream.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 186. The excerpt below is the record exactly as published.

Corn starch blanc mange with berries Macaroons Demi tasse Eggs, Opera. Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers saute au Madere. Consomme with Italian paste. Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consomme, with grated cheese separate. Stewed striped bass, Americaine. Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered saute pan with an onion chopped fine ; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish. Corn starch blanc mange. Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs

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