Prune Blanc Mange

Ingredients

• 4 T cornstarch
• 2 T sugar
• yi c cold milk
• 13^ c hot milk
• J/2 t salt
• i c cooked prunes
• i t vanilla

Method

1. 1

   Mix cornstarch, sugar, cold milk, and salt.

2. 2

   Add hot milk, bring to boil, then finish in double boiler.

3. 3

   Add prunes and vanilla before molding.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 76. The excerpt below is the record exactly as published.

PRUNE BLANC MANGE Boiled Salmon In cooking fish in boiling liquid two things must be kept in mind, appearance and nutritive value. Cold liquid draws out the juices, while plunging the fish in boiling liquid causes the skin to contract and crack. Consequently a medium course must be pursued. Select a piece from the middle cut of salmon, say 2 or 3 pounds. Lower the fish fastened on a fish rack, or in the absence of this utensil, in a frying basket, or wrapped in a piece of cheese cloth, into hot water ; bring quickly to the boiling point ; then let simmer until the flesh separates readily from the bones, and no longer. After the simmer- ing begins the cooking will take from 5 to 8 m per pound, according to the thickness of the fish. Let the liquid just cover the fish; add 13^2 t salt and i T vinegar or lemon juice for each 2 quarts of water. The vinegar or lemon juice makes the flesh firm and also whitens it. When the fish is done, drain and serve with some sauce, in this case Egg Sauce. Egg Sauce Melt 3 T butter ; add 2 T flour, ^ t salt, and J4 t pepper. Mix well together then add slowly, stirring all the time, i c hot water. Boil several minutes until the flour is thor- oughly cooked, then add little by little, 2 T butter. When this is all well beaten into the mixture add 2 hard cooked eggs chopped fine. Pour over the fish and serve very hot. Carrots in Turnip Cups Pare small, well shaped, white turnips. Cut slices from the stem end and with a potato scoop remove the flesh leav- ing a cup. Throw these into boiling salted water and sim- mer for 20 m. Lift each one carefully with the skimmer, and turn upside down to drain. While these are cooking, cut young carrots into dice, throw them into a kettle of boil- ing water, and cook gently 20 m ; drain in a colander. Ar- range the turnip cups while hot on a heated chop plate ; add to the carrots 3^ t salt, a dash pepper, and ^ c cream, or DECEMBER MENUS 137 ^2 c milk thickened with yi T flour. Shake over the fire until hot, then fill the turnip cups; garnish the dish with parsley and serve. Prune Blanc Mange Make plain blanc mange (p. 29), 4 T cornstarch, 2 T sugar, yi c cold milk, mix, add 13^ c hot milk, J/2 t salt, bringf to the boil, then finish in the double boiler. About 5 m before it is done add i c cooked prunes, seeded and cut into small pieces, and just before moulding, i t vanilla

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