BLANCMANGE IN EGGS
Take two ounces of shelled sweet almonds, and one ounce of shelled bitter almonds. Blanch them by throwing them into scalding water to make the skins peel off easily; then put them in cold water; wipe them dry afterwards, and pound them in a mortar, adding at times a little rose-water.
Dissolve an ounce of isinglass in warm water, and then stir it into a quart of cream. Add a quarter of a pound of broken loaf-sugar, and a wine-glass of rose-water. Boil it hard for a quarter of an hour, and stir it all the time. Then strain it through a linen bag, and put it into egg-cups, or into the halves of egg-shells nicely and evenly trimmed, and set it away in a cold place to congeal.
Have ready some calves-feet jelly (made according to the directions given in the article "Chickens in Jelly"); and when the blancmange is firm, take out a small piece from the middle of each cupful, and replace it with a lump of the jelly, put in so as to look like the yolk of the egg. Or if more convenient, you need not put in the jelly till you have taken the blancmange out of the cups or egg-shells, which must be done by wetting the moulds with warm water on the outside.
The jelly for this purpose must be very high-colored, by means of brandy, or dark sweet wine.
If nicely managed, the blancmange and jelly will look like eggs cut in half. Lay them in a circle round a dish that contains something high and ornamental, —for instance, a pyramid of ice-cream.
Dissolve an ounce of isinglass in warm water, and then stir it into a quart of cream. Add a quarter of a pound of broken loaf-sugar, and a wine-glass of rose-water. Boil it hard for a quarter of an hour, and stir it all the time. Then strain it through a linen bag, and put it into egg-cups, or into the halves of egg-shells nicely and evenly trimmed, and set it away in a cold place to congeal.
Have ready some calves-feet jelly (made according to the directions given in the article "Chickens in Jelly"); and when the blancmange is firm, take out a small piece from the middle of each cupful, and replace it with a lump of the jelly, put in so as to look like the yolk of the egg. Or if more convenient, you need not put in the jelly till you have taken the blancmange out of the cups or egg-shells, which must be done by wetting the moulds with warm water on the outside.
The jelly for this purpose must be very high-colored, by means of brandy, or dark sweet wine.
If nicely managed, the blancmange and jelly will look like eggs cut in half. Lay them in a circle round a dish that contains something high and ornamental, —for instance, a pyramid of ice-cream.