BLANCMANGE′

(blo-mŏn g zh′‡.) Syn. Blancmanger (blŏn g -mŏn g -zhā), Fr. Literally , white food; in cookery , a confected white jelly. It is commonly prepared by simmering 1 oz. of isingla , 2 or 3 oz. of lump sugar, and a little flavouring, [203] in about a pint of milk, until the first is di olved, when the whole is thrown into a jelly-bag, and the strained liquor is allowed to cool and solidify; it is next remelted by a gentle heat, and, when nearly cold, poured into moulds, which have been previously rubbed with a little salad oil and then wiped out again. [203] This may be 5 or 6 bitter almonds (grated), or a little cinnamon, orange, or lemon peel, ., at will. Sometimes these are omitted, and a little orange-flower water, rose-water, or e ence of vanilla, added to the remelted jelly. Obs. Good gelatine, or strong calves’ feet jelly, is often substituted for the isingla . At other times the jelly is made with about 1 ⁄ 2 pint of water (instead of milk), when 1 ⁄ 2 pint of almond-milk, or of cream, is added to the remelted jelly. Sometimes ground rice or arrow-root is employed in lieu of isingla , when the product is called RICE-BLANCMANGE , or West-Indian b. , as the case may be. Transpa′′rent blancmange [204] is merely clarified isingla -jelly, flavoured. See Cream (Stone), Isingla , and Jelly . [204] A misnomer of the confectioners and cooks.