Lemon Blancmange

Ingredients

• 1 quart milk
• the yolks of 4 eggs
• 3 oz ground rice
• 6 oz pounded sugar
• 1-1/2 oz fresh butter
• the rind of 1 lemon
• the juice of 2
• 1/2 oz gelatine
• BLANCMANGE MOULD.]

Instructions

1. Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin: put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually;
2. when done, pour it into the bowl where the custard is, mixing both well together.
3. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve;
4. boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar.
5. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table.
6. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.