4585 Blanc-Mangers Rubannés

Ribboned Blancmanges

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are prepared in the same way as Bavarois Rubanné by placing alternate layers of plain, and various colours and flavours of blancmange in the mould, arranging them in neat, even layers.