M. de chocolat à la Mexicaine.— Break 4oz. of
Cadbury's Mexican Chocolate into a delicately clean
pan, and place it at the side of the range to let it melt,
being careful the heat is not too great; as soon as it
melts stir it till smooth with a very little single cream
or new milk, and then add it to a quart of rich vanilla
custard in which you have previously dissolved rather
more than 1oz. of leaf gelatine, and when cool
and nearly setting mix in from a gill to half a
pint of stiffly whipped cream flavoured with vanilla,
and mould and ice as before. Serve plain, or with
the following sauce: Infuse half a split vanilla pod
for fifteen or twenty minutes in rather less than half
a pint of single cream or new milk, with 2oz. of
caster sugar; then pour this on to the yolks of six
eggs, and stir it over the fire till it thickens to the
consistency of good cream, when you sieve it; then
pour it on the stiffly whipped whites of three eggs,
and whip it all well together, adding ten or fifteen
drops of essence of vanilla and a spoonful of mara-
schino liqueur or syrup, and stand on ice till wanted.
This sauce, which is one of Mrs. A. B. Marshall's, is
equally good cold or hot.