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BLANC MANGE - Defined with Recipes

BLANC MANGE—Milk put to boil, containing sugar, grated orange rind, and a few bitter almonds; when boiled, strain into another saucepan, boiled up again, then thickened with corn starch, and poured into molds, the bottoms and sides of which may be decorated with crystallized fruits. After the blanc mange is made it may be made into "ribbon cream" by separating it into four vessels, coloring one green and flavoring it with pistachios, another red with a rose flavor, another with some boiling chocolate; when filling the molds, the white is placed first and the chocolate last.


Heat over the fire (be sure not to let boil) two quarts milk, one quart cream; add three ounces gelatine and eighteen ounces sugar. Stir until gelatine is dissolved. Remove, strain; stir on ice until it thickens. Flavor either with almond, rosewater, maraschino or vanilla. Pour into wetted molds and set in ice box. When firm turn out on saucers and serve with sweetened cream, or clear fruit jelly may he piped around it.

Irish Moss Blanc-Mange

1/3 cup Irish moss 
1/4 teaspoon salt
4 cups milk
1 1/2 teaspoons vanilla

Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.

Chocolate Blanc-Mange

Irish Moss Blanc-Mange flavored with chocolate. Melt one and one-half squares Baker’s chocolate, add one-fourth cup sugar and one-third cup boiling water, stir until perfectly smooth, adding to milk just before taking from fire. Serve with sugar and cream.


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Vintage Culinary Terms - "B"