Put half a paper of gelatine, two ounces of sugar, half of the very thin
rind of a lemon, and eight bitter almonds, blanched and bruised, into a
pint of milk, and let it stand an hour. Place it over the fire, and let
it come merely to the scalding-point, stirring it well to dissolve the
gelatine.
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Strain it into a bowl, add a pint of cream, and a little wine or brandy,
to taste. Stir it occasionally, to prevent the cream from settling on
the surface. Turn it, avoiding the settlings, into molds, to harden; or,
in place of almonds, a stick of cinnamon may be substituted; or infuse a
few more almonds, and omit the wine or brandy; or, the blanc-mange may
be flavored with maraschino, or any other liqueur. I prefer blanc-mange
made with corn starch, as the same ingredients necessary for a
blanc-mange proper are better made into Bavarian creams.