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29 Chocolate Cream

(August.) - (365 Luncheon Dishes)







Beat well the yolks of four eggs, put them into a dish with 3 ozs. of

grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these

well and pour them into a pitcher set in a saucepan of boiling water;

stir one way carefully but do not let boil or it will curdle. Strain the

cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2

a pt. of well whipped cream. Pour into a mould and set on ice until

ready to use.











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