The encyclopædia of practical cookery

Parfait au Chocolat. — Put Jib. of the best Chocolate in a saucepan with a small quantity of water, and stir it over the fire till dissolved. Prepare a custard with 1 pint of milk, ten eggs, and sugar to taste ; mix the dissolved Chocolate with this, and pass the whole through a silk sieve or tammy-cloth ; then place the mixture over ice, and work in with it a small quantity of whipped cream and syrup. When quite smooth, turn the custard into a long plain mould (called in France a mould a parfait), and pack it in ice for two hours. Dip the mould in tepid water, wipe it, and turn the parfait on to a folded napkin on a dish, and serve. Stamped Chocolates. — To form the Chocolate into shapes, have two kinds of moulds, made either of thick tin or copper tinned inside. The one, with a narrow edge, is impressed with a device or figures, such as men, fish, &c. ; the other is flat, or nearly so, and the same size as the first, with a shallow device in the centre. Pound some unsweetened Chocolate in a warm mortar, and when it forms a paste put it in the first mould, and then press the flat stamp on the Chocolate. In this way the Chocolate is marked with both the devices. When it is cold it can be easily taken out. These are not usually attempted by amateurs, because of the expense of the stamps and moulds. Fig. 460. Loin Chop. CHOPS. — There is no word in any other language that can he called the direct representative of “ Chop.” To those acquainted with English, the signification is unique, nor can it lie confounded with the foreign For details respecting Culinary Processes , Utensils, Sauces , 6cc., referred to, see under their special heads 0 Chops — continued. cotelette, which is equivalent to om- cutlet. It means just exactly what it says — a piece chopped off, and might therefore, as meat, he any part of the animal; but the orthodox Chops being cut from either loin (see Fig. 460) Fig. 461. Chump Chop. or chump (see Fig. 461), it is customary to confine the term to these two parts, and to speak, therefore, of loin Chop or chump Chop according to whether it is cut from the loin or from the larger surface of the buttock end of the loin, whence the leg has been cut, and commonly called the chump. The literal meaning of chump is a short, thick piece of wood — a signification that should not, in respect of quality, be extended to the Chop. Broiling or grilling is the correct mode of cooking Chops, and full directions will be found for this and other styles under such headings as Lamb, Mutton, Pork, &c. CHOPPERS. — No properly-ordered kitchen would be without an instrument suitable for chopping up or mincing meat, suet, or other foods. Some of those used Fig. 462. Chopping-knife. are very simple in their construction. Fig. 462 is in the form of a cook’s knife, with a blade varying from 2in. to 4in. broad at the forte, and tapering to a point at a length of from 8in. to 20in. It is the form commonly used in Continental kitchens. For chopping parsley and cutting up fine salad they are exceptionally effective. For details respecting Culinary Processes, Utensils, Choppers — continued.