CREME AU CHOCOLAT (1893)
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
CREME AU CHOCOLAT.
PROPORTIONS.--For five persons:
Chocolate.......1/8 lb.
Milk............1 quart.
Sugar...........6 tablespoonsful.
Starch..........2 tablespoonsful.
Yelks..........6.
PREPARATION.
1st. Break 1/8 lb. chocolate and put it, while beating with a whip, in 1 quart boiling milk.
2d. Mix apart 6 yelks with 6 tablespoonsful granulated sugar in a sauce pan and pour the chocolate and 2 tablespoonsful corn starch in while stirring.
3d. Pour this cream in a buttered mould and let cook in a bain marie for 1/2 hour.
4th. Knock out on a dish and serve iced.
5th. Serve with a chocolate sauce made as follows:
CHOCOLATE SAUCE
Chocolate.........1/4 lb.
Water.............1 glassful.
Starch............1 tablespoonful.
Cream or milk.....1 glassful.
Yelks............4.
PREPARATION.
1st. Melt the chocolate in 1 glassful water.
2d. Place the yelks in a sauce pan with 1/2 glassful cream, and warm a little; add 1 tablespoonful starch mixed with 1/2 glassful cream, and add the chocolate while stirring; warm again, but don't let boil; cool and serve with the Creme au Chocolat.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
|
