BLANC MANGE

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quarter pound of sugar, one quart of milk, one and a half ounces of isinglass, the rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved, taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves then take them out, and keep stirring the mixture over the fire for about ten minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mold, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compote of fruit.