Chocolate Blanc-mange a la Europeenne

Ingredients

• one cup water
• two tablespoons cornstarch
• four ounces chocolate
• five tablespoons sugar
• one pound English walnuts
• whites of four eggs

Method

1. 1

   Put water on stove, thicken with dissolved cornstarch, add sugar, chocolate, and chopped nuts.

2. 2

   Stir on ice until cold.

3. 3

   Beat egg whites stiff with sugar and add.

4. 4

   Glaze a mould with lemon aspic, decorate with walnuts, fill spaces with whipped cream containing gelatine, then fill with the mixture.

5. 5

   Leave on ice until ready to serve.

6. 6

   Dip in warm water, turn out on a paper doily, and serve with whipped cream in the centre.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 513. The excerpt below is the record exactly as published.

four ounces chocolate, one and a half cups water, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, tvTo tablespoons brandy, one and a half cups whipped cream. How^ to Make It. Line mould with aspic. Decorate it with alternate dots of cream and chocolate (that have been sweetened and which contain some gelatine) — about the size of a marble — at the bottom of the mould; then fill with the aspic on top to cover the decoration. Put one cup water on the stove with four table¬ spoons sugar, thicken with the cornstarch dissolved in the other half cup w’ater, then add the ground chocolate. Cook twro minutes, put the pan in ice water and stir. Add six tablespoons gelatine, the brandy, and, last, the whipped cream. Fill the mould through a fancy tube carefully, so that the filling doesn’t get near the edges of the form. Fill with the aspic. Leave on ice till cold. W hen serving, dip in warm water and turn out on a paper doily. Serve with whipped cream in the centre. Baskets of Cake with Chocolate, a la Victoria Corbeilles de Gateau et de Chocolat, a la Victoria One cup butter, two cups sugar, four eggs, one cup milk, twro and a half cups flour, twTo teaspoons Royal baking powder. Stir butter to a cream, add the sugar, then the yolks, milk, flour, baking powder, and brandy; last add the whites of eggs — beaten to a stiff meringue. Bake in little muffin pans. When baked, turn out, stand to get cold, cut a thin slice for a cover from the bottom of the cake, then scoop out, leaving a thin crust. Fill. Filling. One cup water, thicken with two tablespoons corn¬ starch, twro ounces chocolate, four tablespoons sugar. Stir on ice and, when thickened and cold, add a cup wdiipped cream. Frost the cakes with white frosting and decorate with pink around the edge, then fill. Put a teaspoon of whipped cream on the filling. Then put on the cover (which also has been frosted and decorated), puncture two small holes straight across the cover, for the handle, and into them stick a handle from citron peel. Arrange on paper THE SWEDISH, FRENCH, AMERICAN COOK BOOK 351 doily on a platter as dessert for luncheon or supper. Garnish with spun sugar if at hand. Chocolate Blanc-mange a la Europeenne Blanc-manger au Chocolat, a la Europeenne One cup water, two tablespoons cornstarch, four ounces choco¬ late, five tablespoons sugar, one pound English walnuts, whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.