Farina Blanc-mange (Blanc-manger a la Farine)

Ingredients

• four tablespoons farina
• two cups milk
• yolks of two eggs
• four tablespoons sugar
• one tablespoon brandy
• a pinch of salt

Method

1. 1

   Rinse farina well, add milk, and stir on stove until well cooked.

2. 2

   Add yolks of eggs and sugar stirred to a souffle, brandy, and salt.

3. 3

   Put in a mould dipped in cold water and leave on ice until cold.

4. 4

   When cold, turn out and decorate with angelica.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 527. The excerpt below is the record exactly as published.

Farina Blanc-mange ( Blanc-manger a la Farine ) Take four tablespoons farina, rinse well, add two cups milk, stir on stove until well cooked; add yolks of two eggs and four table¬ spoons sugar that have been stirred to a souffle, one tablespoon brandy, a pinch of salt. Put in a mould that has been dipped in cold water, leave on ice until cold. When cold, turn out, decorate with angelica. If hedgehoged with almonds, it is called: Blanc-manger de Farine a la Herisson. Lemon Snow Pudding with Banana in Aspic Pouding de Neige, au Citron et aux Bananes, en Aspic Glaze a fancy ring mould with lemon aspic, decorate with slices of banana resting one on top of another, then add some lemon aspic on the top. Pour in half an inch of raspberry aspic and, when cold, fill with lemon snow. Lemon Snow. One and a half cups of lemon aspic, whites of three eggs, two bananas, juice of a half lemon, two tablespoons sugar, three tablespoons dissolved Cox’s gelatine. Put the aspic in a saucepan on ice, add the lemon juice, sugar, and gelatine; stir until it is cold and frothy. Then add the whites of the eggs and leave on ice until ready to serve. Then dip in warm water and turn out on a paper doily. Serve with whipped cream. THE SWEDISH, FRENCH Stuffed Bananas with Raspberry, a la Breta Bananes farcies de Framboises, a la Breta Peel and cut bananas two and a half inches long, scoop out; fill. fiLLiNG. Two tablespoons raspberry jam, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one tablespoon powdered sugar, half cup whipped cream. Stir raspberry jam, sugar, brandy, and dissolved gelatine. When commencing to thicken, carefully add the cream, fill; put on a broiler, chaud-froid with a white chaud-froid sauce, color part of the sauce pink and part of it green, put in a small paper tube and decorate with pink on a bias and green dots in between strips. Serve on puff paste with whipped cream in the centre; garnish with spun sugar. Bananas ( Bananes ) a la Bavaroise Glaze a ring mould with lemon aspic; decorate with colored cream, slices of banana, and maraschino cherries; fill. Filling. One cup bananas cut in small dices, one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, juice of half lemon, sugar to taste, one cup whipped cream. Put gelatine in the apple sauce with brandy, lemon juice, and sugar; stir until cold, add bananas and then the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Banana Omelet ( Omelette aux Bananes) a la Surprise Two eggs, one tablespoon butter, two tablespoons milk, two table¬ spoons cream; mix well. Put one tablespoon butter in anomelet pan, put the mixture of egg in, leave for two seconds, draw with the omelet knife from one side to the other then back again. Have some bananas cut in dices, sweetened with sugar, and flavored with brandy; double them in the omelet. Turn out on a platter, cover with meringue, and brown in oven. Serve with bananas all around. Banana in Aspic, a la Stockholm Banane en Aspic, a la Stockholm Two cups lemon aspic, one cup whipped cream, two large bananas. How to Make It. Glaze and put half inch of aspic at the bot¬ tom of a ring mould; when cold, decorate with slices of banana AMERICAN COOK BOOK 361 resting one on top of another, add the rest of the cold bromangelon on top. Fill. Filling. Color the other cup of aspic a raspberry shade, beat until frothy, add half cup of the bananas (cut in dices), then the whipped cream (or two whites of eggs beaten stiff). Fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Aspic of Orange (Aspic d’ Orange) a la Charlotte Glaze a ring mould with aspic and decorate with little clefts of orange, one on top of another around the bottom of the mould, and fill with the orange charlotte. Orange Charlotte. One cup orange juice, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar

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