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Classic
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page 318
FLOATING ISLANDS.
Beat the yolks of five eggs and the whites of two very light, sweeten with five
tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded
milk and cook it until it thickens. When cool, pour it into a glass dish. Now
whip the whites of the three remaining eggs to a stiff froth; adding three
tablespoonfuls of sugar, and a little flavoring. Pour this froth over a shallow
dish of boiling water; the steam passing through it cooks it; when sufficiently
cooked, take a tablespoon and drop spoonfuls of this over the top of the
custard, far enough apart so that the "little white islands" will not touch each
other. By dropping a teaspoonful of bright jelly on the top or centre of each
island, is produced a pleasing effect; also by filling wine-glasses and
arranging them around a standard adds much to the appearance of the table.
FLOATING ISLAND.
One quart of milk, five eggs, and five tablespoonfuls of sugar. Scald the milk,
then add the beaten yolks and one of the whites together with the sugar. First
stir into them a little of the scalded milk to prevent curdling, then all of the
milk. Cook it the proper thickness; remove from the fire, and when cool, flavor;
then pour it into a glass dish and let it become very cold. Before it is served,
beat up the remaining four whites of the eggs to a stiff froth, and beat into
them three tablespoonfuls of sugar and two tablespoonfuls of currant jelly. Dip
this over the top of the custard.
TAPIOCA BLANC MANGE.
Half a pound of tapioca, soaked an hour in one pint of milk, and boiled till
tender; add a pinch of salt, sweeten to taste, and put into a mold; when cold,
turn it out, and serve with strawberry or raspberry jam around it and a little
cream. Flavor with lemon or vanilla.
BLANC MANGE. No. I.
In one teacupful of water boil until dissolved one ounce of clarified isinglass,
or of patent gelatine, (which is better); stir it continually while boiling.
Then squeeze the juice of a lemon upon a cupful of fine, white sugar; stir the
sugar into a quart of rich cream, and half a pint of Madeira or Sherry wine;
when it is well mixed, add the dissolved isinglass or gelatine, stir all well
together, pour it into molds previously wet with cold water; set the molds upon
ice, let them stand until their contents are hard and cold, then serve with
sugar and cream or custard sauce.
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