Home › The Principles of Cookery › Riband Blancmange

Riband Blancmange

Make as much blancmange as is required to fill the moulds. Divide this into as many portions as it is intended to have different colours. Many persons will prefer two colours, red and white only, others will wish to have also green, chocolate, and yellow. Put a little of the blancmange an inch deep into an oiled mould. Let it get perfectly cold and firm, then pour in a little of a different colour to the same depth. When this is firm, add a third, and continue until the mould is full. Put the mould in a cold place until wanted, and turn it out carefully. The rose-colour may be produced by adding two or three drops of cochineal to the blancmange, chocolate-colour with boiled chocolate, green with spinach-juice, yellow with saffron or yolk of egg. The riband will be spoilt unless each colour is allowed to get quite firm before another is poured upon it.