Wash one ounce and a half of isinglass, pour a pint and a half of boiling water over it, let it stand for an hour, and then boil it for twenty minutes; strain, and when it is nearly cold, add the beaten yolks of six eggs, a pint of Lisbon wine, the peel of one and juice of two lemons, with a stick of cinnamon, and sweeten with pounded loaf sugar; stir it over the fire till it begin to simmer, but do not allow it to boil; pick out the peel and cinnamon, pour it into a basin, stir it till nearly cold, and put it into a shape.
Make a small hole at the end of four or five large eggs, and let out all the egg carefully; wash the shell, drain, and fill them with blancmange, place them in a deep dish filled with rice or barley to keep them steady, and when quite cold, gently break and peel off the shell. Cut the peel of a lemon into delicately fine shreds, lay them into a glass dish, and put in the eggs; or serve them in a glass dish with a pink cream round them.
Put a tea-cupful of whole, rice into the least water possible, till it almost bursts; then add half a pint of good milk or thin cream, and boil it till it is quite a mash, stirring it the whole time it is on the fire, that it may not burn; dip a shape in cold water, and do not dry it; put in the rice, and let it stand until quite cold, when it will come easily out of the shape. This dish is much approved of; it is eaten with cream or custard, and preserved fruits; raspberries are best. It should be made the day before it is wanted, that it may get firm. This blancmange will eat much nicer, flavored with spices, lemon-peel, etc, and sweetened with a little loaf sugar, add it with the milk, and take out the lemon-peel before you put in the mould.
Put a pint of cleared calf's-lbot jelly into a stew-pan; mix with it the yolks of six eggs, set it over a fire, and uhisk till it begins to boil; then set the pan in cold water, and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the moulds.
Blanch one pound of sweet, and a score of bitter almonds: drain them on a sieve, and afterwards dry them, by rubbing them in a napkin; pound them in a mortar, continually moistening them with half a tea-spoonful of water at a time, to prevent their oiling. When they are pounded as fine as possible, take them out of the mortar, and put them into a pan; then with a silver spoon, beat up your almonds gradually, with live glasses of filtered water; after this, spread a napkin over an oval dish, and put your almonds upon it; then gather up the corners of your napkin, and wring it very tight, to press out all the milk from the almonds; then put into this milk, twelve ounces of crystallized sugar, broken into small pieces; when the sugar is dissolved, pass the whole through a napkin; and then add to it one ounce of clarified isinglass, rather warmer than lukewarm; and when the whole is well incorporated together, pour it into your mould. Your mould should be previously put into ten pounds of pounded ice; when your blancmange is ready to serve, (which will be in two hours after it has been put into the mould,) you must take it out of the mould according to the rule prescribed in Violet Jelly.
Boil an ounce and a half of isinglass, and when quite dissolved, strain it. Let it cool for half an hour, skim, and pour it free from sediment into another pan; then whisk with it a table-spoonful of cedrat, and half a pound of currant jelly, strawberry, or raspberry jam; and when it begins to jelly, fill the moulds.
Prepare your almonds in the same manner as in the receipt for Blanc-mange a la Francaise, but only using halt the quantity specified in that receipt, and likewise leaving out the isinglass. Then put into a pan the whites of four eggs, and whip them till they begin to whiten, then add your blanc-mange, and place your pan over hot ashes, and continue to whip your preparation until the egg is thoroughly mixed with the almonds, and the whole begins to turn to a thick cream; and when it is of a proper consistence, pour into little cups, and serve it either hot or cold.
When you wish to serve this entremet in little cups, and of any flavor you please, you must only make use of two-thirds of the quantity of almonds, named in the receipt for Blanc-mange French.