2624—Blanc-mange

Blanc-mange is scarcely ever served nowadays, and this is a pity; seeing that, when it is well prepared, it is one of the best entremets that can be set before a diner. Blanc-mange, as it is prepared in England, is quite different from that generally served; but it is nevertheless an excellent and very wholesome entremet, and that is why I have given its recipe below.

As a matter of fact, in order to justify its name, blanc-mange ought always to be beautifully white; but, for a long time since, the compound word has lost its original meaning. The adjective and noun composing it have fused one with the other to form a single generic title, which may now be applied with equal propriety to both coloured and white preparations; and the verbal error is so old, dating as it does from pre-Carême times, that it would be futile to try and correct it.