This addition of the blood should
not be made more than 30 minutes
before serving; it must also be
preceded by a second removal of the
fat.
‘Therefore, effectively remove
the fat; after which, without losing
a minute, turn to the operation of
adding the blood.
(i) Whip the blood with a fork,
until, if any of it has become
curdled, it is smooth again. (Note:
the optional addition of the brandy
mentioned at the beginning helps
to prevent the curdling of the
blood.)
(ii) Pour the blood into the