Page:Domestic French Cookery.djvu/88

84 till you have taken the blancmange out of the cups or egg-shells, which must be done by wetting the moulds with warm water on the outside.

The jelly for this purpose must be very high-colored, by means of brandy, or dark sweet wine.

If nicely managed, the blancmange and jelly will look like eggs cut in half. Lay them in a circle round a dish that contains something high and ornamental,—for instance, a pyramid of ice-cream.