Apricot Blanc-Mange, or Crême Parisienne


  • Isinglass, 1 oz.
  • new milk, 1 pint
  • cream, ½ pint:
  • sugar, 3 oz.
  • apricot jam, ½ lb
  • lemon-juice, 1 tablespoonful.
  • Or, peach jam, ½ lb.
  • cream, pint.


Dissolve gently an ounce of fine isinglass in a pint of new milk or of thin cream, and strain it through a folded muslin; put it into a clean saucepan, with three ounces of sugar, broken into small lumps, and when it boils, stir to it half a pint of rich cream; add it, at first by spoonsful only, to eight ounces of the finest apricot jam, mix them very smoothly, and stir the whole until it is nearly cold that the jam may not sink to the bottom of the mould: a tablespoonful of lemon-juice will improve the flavour.

When cream is scarce, use milk instead, with an additional quarter of an ounce of isinglass, and enrich it by pouring it boiling on the same proportion of almonds as for the second quince blanc-mange. Cream can in all cases be substituted entirely for the milk, when a very rich preparation is desired. Peach jam will answer admirably for this receipt; but none of any kind should be used for it which has not been passed through a sieve when made.