fromage

It will be necessary to premise, that there is but little difference in the manner of making fromages; they only vary in the taste; so that, by recurring to this number, it will be impossible ever to commit a mistake.[…]Continue to whip it over ice, till you perceive that the isinglass is well melted and blended with the mixture; then put the fromage into a mould, round which you heap a large quantity of ice with salt.[…]N. B.—Fromages require but very little isinglass.[…]The author here closes the list of creams and fromages, although their number is immense.