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Classic
Cook Books
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page 150
when cold, add rich boiled custard till it is like thick cream; put it in a
glass bowl, and lay frothed cream on the top.
TO MAKE SLIP.
MAKE a quart of rich milk moderately warm: then stir into it one large spoonful
of the preparation of rennet, (see receipt to prepare rennet,) set it by, and
when cold, it will be as stiff as jelly. It should be made only a few hours
before it is used, or it will be tough and watery; in summer, set the dish in
ice after it has jellied--it must be eaten with powdered sugar, cream, and
nutmeg.
CURDS AND CREAM.
TURN one quart of milk as for the slip--let it stand until just before it is to
be served: then take it up with a skimming dish, and lay it on a sieve--when the
whey has drained off, put the curds in a dish, and surround them with cream--use
sugar and nutmeg. These are Arcadian dishes; very delicious, cheap, and easily
prepared.
BLANC MANGE.
BREAK one ounce of isinglass into very small pieces; wash it well, and pour on a
pint of boiling water; next morning, add a quart of milk, boil it till the
isinglass is dissolved, strain it, put in two ounces sweet almonds, blanched and
pounded; sweeten it, and put it in the mould--when stiff, turn them into a deep
dish, and put raspberry cream around them. For a change, stick thin slips of
blanched almonds all over the blanc mange,
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