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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/


 

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