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Classic
Cook Books
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page 151
and dress round with syllabub, nicely frothed. Some moulds require
colouring--for an ear of corn, mix the yelk of an egg with a little of the blanc
mange; fill the grains of the corn with it--and when quite set, pour in the
white, but take care it is not warm enough to melt the yellow: for a bunch of
asparagus, colour a little with spinach juice, to fill the green tops of the
heads. Fruit must be made the natural colour of what it represents. Cochineal
and alkanet root pounded and dissolved in brandy, make good colouring; but blanc
mange should never be served, without raspberry cream or syllabub to eat with
it.
TO MAKE A HEN'S NEST.
GET five small eggs, make a hole at one end, and empty the shells--fill them
with blanc mange: when stiff and cold, take off the shells, pare the yellow rind
very thin from six lemons, boil them in water till tender, then cut them in thin
strips to resemble straw, and preserve them with sugar; fill a small deep dish
half full of nice jelly--when it is set, put the straw on in form of a nest, and
lay the eggs in it. It is a beautiful dish for a dessert or supper.
Little Dishes for a Second Course, or Supper.
PHEASANTS A-LA-DAUB.
ROAST two pheasants in the nicest manner--get a deep dish, the size and form of
the one you intend to serve the pheasants in--it must be as deep as a tureen;
put in savoury jelly about an inch and a half at the bottom; when that is set,
and the pheasants cold, lay
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