Take four ounces of sweet almonds, blanched, half an ounce of bitter almonds; pound them in a clean mortar; moisten them gradually with orange flower-water; mix this with one quart of fresh cream and one ounce of clarified isinglass; put into a saucepan, constantly stirring till it boils; then pass through a fine sieve, and form into a mold, and put on ice.

Blanc Mange may be flavored with vanilla, Mocho coffee, marischino, pistachios and strawberries; in which case the bitter almonds should be left out.