The encyclopædia of practical cookery

Chocolate Biscuits. — (1) Put the yolks of eight eggs in a basin with 1lb. of caster sugar, and beat them well; then mix in gradually 6oz. of flour, and continue beating until the batter is quite smooth. Whisk the whites of the eggs to a stiff froth, then stir them in very lightly with the foregoing, and season the mixture with a few drops of the essence of vanilla. Butter some small round tins, three-parts fill each with the mixture, and bake in a brisk oven. When cooked, take the biscuits out of the tins, and leave them until cold. Put 1.5oz. of Chocolate into a saucepan with a very small quantity of water, and stir it over a slow fire until dissolved; then put in about 3 table-spoonfuls of sugar, and continue stirring it over the fire until reduced to such a thickness that it will not run off the biscuits when spread over them. Dip the biscuits in the Chocolate, and lay them on a dish. When the Chocolate is dry and cold, the biscuits may be served. (2) Put the whites of three eggs into a basin with 1lb. of caster sugar, and beat them together till thoroughly blended, adding gradually 60 drops of vanilla extract, twice that quantity of lemon-juice, and 2 table-spoonfuls of grated Chocolate. Cover a baking-sheet with paper, put the mixture in small lumps on it, dust over with a little caster sugar, put them into a cool oven, and leave them until they become hard. When done, take them out, brush the back of the paper with water, remove the biscuits, and let them get cold before using. (3) Put 4oz. of butter into a basin, warm it, and beat it to a cream, adding gradually an equal weight of sifted crushed loaf sugar. Mix in the yolks of three eggs, and beat for about twenty minutes ; then add 2.5oz. of Chocolate and the whites of two eggs whipped to a stiff froth. Smear a baking-sheet over with warmed lard, cover it over with paper also brushed over with lard and dusted with caster sugar, take up the mixture with a teaspoon, drop it on to the paper, put the biscuits , in a slow oven, and bake for about ten minutes. Take them out when done, and they are ready for use. (4) Beat the whites of four eggs to a stiff froth, then mix with them 6 table-spoonfuls of caster sugar and 4 table-spoonfuls Chocolate — continued. each of sifted flour and grated Chocolate. Thickly butter some baking’-sheets, put the mixture on them in small quantities, and bake in a moderate oven. When cooked, take the biscuits off the tins, and leave them until cold. Keep them dry in tin canisters. Chocolate Blanc-mang-e. — (1) Soak 2oz. of gelatine for two hours in 3 pints of milk in a saucepan, and then put it in a bain-marie, or use a double boiler. Scrape 1oz. of Chocolate fine, and put it in a small saucepan with 2 table-spoonfuls each of sugar and boiling water. Stir this over a hot fire Fig. 454. Chocolate Blanc-mange. until smooth and glossy (it will take about a minute), then stir into the milk, add the remainder of 1lb. of sugar, and strain. Turn into moulds, and set away to harden. The dish should be made at least eight hours before being wanted. A teaspoonful of vanilla extract may be added at discretion.