Good Common Blanc-Mange, or Blanc-Manger

Instructions

1. Infuse for an hour in a pint and a half of new milk the very thin rind of one small, or of half a large lemon and four or five bitter almonds, blanched and bruised.
2. Then add two ounces of sugar, or rather more for persons who like the blanc-mange very sweet, and an ounce and a half of isinglass.
3. Boil them gently over a clear fire, stirring them often until this last is dissolved.
4. Take off the scum, stir in half a pint, or rather more, of rich cream, and strain the blanc-mange into a bowl.
5. It should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface.
6. Before it is moulded, mix with it by degrees a wineglassful of brandy.
7. Proportions: New milk, 1-1/2 pint; rind of lemon, 1/2 large or whole small; bitter almonds, 8: infuse 1 hour. Sugar, 2 to 3 oz.; isinglass, 1-1/2 oz.: 10 minutes. Cream, 1/2 pint; brandy, 1 wineglassful.
8. Note: The bitter almonds should always be very sparingly used.