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page 156
433. BLANC MANGER.
PROPORTIONS.--For five persons:
Almonds.................1 lb.
Gelatine................1/4 lb.
Sugar...................1/2 lb.
PREPARATION.--1st. Skin the almonds by dipping them in boiling water till the
skin is tender, drip, cool in cold water and drip again, then take off the
skins. 2d. Break the almonds in a mortar with 1/4 lb. sugar, adding, while
breaking, a little water. 3d. Place them in a bowl, add 1/4 lb. sugar, 1 pint
milk, and press through a napkin by turning in an opposite direction (this must
be done by two persons). 4th. Add to this almond juice 1/4 lb. gelatine melted
as indicated, No. 432, pour the whole in a cake mould and cool as indicated, No.
432.
434. KISSEL A LA RUSSE.
PROPORTIONS.--For five persons:
Cranberries........2 quarts.
Sugar..............1/2 lb.
Starch.............4 tablespoonsful.
Cream..............1 pint.
PREPARATION.--1st. Press the cranberries or raspberries through a napkin, pour
their juice in a sauce pan with 1/2 lb. sugar, add 4 tablespoonsful corn starch
mixed with 1 glassful water, boil the whole for 5 minutes. 2d. Pour in a hollow
dish and let cool. Serve with cream apart.
435. CREME AU CHOCOLAT.
PROPORTIONS.--For five persons:
Chocolate.......1/8 lb.
Milk............1 quart.
Sugar...........6 tablespoonsful.
Starch..........2 tablespoonsful.
Yelks..........6.
PREPARATION.--1st. Break 1/8 lb. chocolate and put it, while beating with a
whip, in 1 quart boiling milk. 2d. Mix apart 6 yelks with 6 tablespoonsful
granulated sugar in a sauce pan and pour the chocolate and 2 tablespoonsful corn
starch in while stirring. 3d. Pour this cream in a buttered mould and let cook
in a bain marie for 1/2 hour. 4th. Knock out on a dish and serve iced.
5th. Serve with a chocolate sauce made as follows:
Chocolate.........1/4 lb.
Water.............1 glassful.
Starch............1 tablespoonful.
Cream or milk.....1 glassful.
Yelks............4.
PREPARATION.--1st. Melt the chocolate in 1 glassful water. 2d. Place the yelks
in a sauce pan with 1/2 glassful cream, and warm a little; add 1 tablespoonful
starch mixed with 1/2 glassful cream, and add the chocolate while stirring; warm
again, but don't let boil; cool and serve with the Creme au Chocolat.
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