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Blanc Mange No.1

  • 1 sett of calf's feet
  • 3 pints of water
  • 1 pint of cream
  • 1/2 pound of sugar
  • Mace
  • 1/2 a glass of wine
  • 1/4 glass of rose-water
Take one sett of calf's feet boiled in three pints of water, reducing it till it becomes quite thick; (the feet to be boiled the day previous to making the blanc mange). Set the jelly to cool, and be careful to skim off all the fat. The next day take one pint of cream, half a pound of sugar, and a small portion of whole mac; boil them together five minutes, strain the mixture, and stir it until becomes cool; add half a glass of wine and a quarter of a glass of rose-water before putting it into molds.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min


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