1435. CHOCOLATE CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Grate eight ounces of vanilla chocolate, put this into a stewpan with eight ounces of sugar, eight yolks of eggs, and a pint of cream.
  2. Stir the whole over a stove-fire until the preparation begins to thicken and the yolks of eggs are sufficiently set without allowing them to curdle.
  3. Strain the cream through a tammy into a basin.
  4. Add half a pint of whipped cream, and one ounce and a half of clarified isinglass.
  5. Mix the whole well together, and pour it into a mould, previously imbedded in rough ice, to receive it.
Original Text
1435. CHOCOLATE CREAM. GRATE eight ounces of vanilla chocolate, put this into a stewpan with eight ounces of sugar, eight yolks of eggs, and a pint of cream; stir the whole over a stove-fire until the preparation begins to thicken; and the yolks of eggs are sufficiently set without allowing them to curdle, strain the cream through a tammy into a basin; add half a pint of whipped cream, and one ounce and a half of clarified isinglass, mix the whole well together, and pour it into a mould, pre- viously imbedded in rough ice, to receive it.
Notes
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