Chocolate Pudding Recipe

Beat one-quarter of a pound of butter to a cream and stir in six egg

yolks, one at a time, then add a quarter of a pound of fine, sweet

chocolate grated, a cup of almonds blanched and chopped fine, six

tablespoonfuls of granulated sugar and one tablespoonful of citron cut

very fine, beat the six whites of eggs to a stiff froth and stir in at

the last. Pour into a mould and boil three-quarters of an hour and send

to the table hot with whipped cream poured around it, or any fine sauce

served in a sauceboat.

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