blancmange

(redirected from Blanc-mange)
Also found in: Thesaurus, Medical.

blanc·mange

 (blə-mänj′, -mäNzh′)
n.
A flavored and sweetened milk pudding thickened with cornstarch.

[Middle English blankmanger, a dish made with almond milk, from Old French blanc mangier : blanc, white (of Germanic origin; see bhel- in Indo-European roots) + mangier, to eat, food (from Latin manducāre; see manger).]

blancmange

(bləˈmɒnʒ)
n
(Cookery) a jelly-like dessert, stiffened usually with cornflour and set in a mould
[C14: from Old French blanc manger, literally: white food]

blanc•mange

(bləˈmɑndʒ, -ˈmɑ̃ʒ)

n.
a sweet, often flavored white pudding made with milk, cornstarch or gelatin, and sometimes ground almonds.
[1350–1400; apocopated variant of Middle English blancmanger < Middle French: literally, white eating. See blank, manger]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.blancmange - sweet almond-flavored milk pudding thickened with gelatin or cornstarchblancmange - sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
afters, dessert, sweet - a dish served as the last course of a meal
Translations

blancmange

[bləˈmɒnʒ] N (Brit) → crema f (de vainilla )

blancmange

[bləˈmɒndʒ] nblanc-manger m

blancmange

nPudding m

blancmange

[bləˈmɒnʒ] nbiancomangiare m
References in classic literature ?
The train of nods which the fat boy gave by way of assent, communicated a blanc-mange like motion to his fat cheeks.
And, just in case you were still feeling a bit peckish, the desserts included: Jelly, custard, blanc-mange, port wine, raspberry and lemon sponge, tipsy cake, trifles, lemon cheesecakes, apple tarts, plum or apricot tarts, Italian cheese, velvet cheese, apple mould, pines, grapes, pears, apples, apricots, peaches, melons, olives, walnuts, chestnuts, seed cake, iced queen cakes, biscuits, gingerbread, preserved ginger, cucumbers and oranges.
We did smoked salmon in a little jelly, served in leak and potato soup which is Scottish Irish; then we did roast scallops with Armagh bramley apple sauce and smoked eel; cannon of County Down lamb with champ shank potato; and Guinness jelly, blanc-mange and oat granola to finish.