Chocolate Cream

Ingredients

• Stir two ounces of powdered sugar
• into a pint of double cream
• add the yolks of three eggs
• and two ounces of finely-grated chocolate

Method

1. 1

   Stir two ounces of powdered sugar into a pint of double cream, boil until reduced to about half the quantity; when cold, add the yolks of three eggs, and two ounces of finely-grated chocolate; cook in a bain-marie; when done, pour into a glass dish, and serve cold.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 32. The excerpt below is the record exactly as published.

Chocolate cream. Fowl boiled in stock. Cook your fowl in uncleared stock after the vegetables have been put in (see 1st of July), simmer until suffciently done, _serve sprinkled with coarse salt, and hand some bourgeoise sauce in a sauceboat. Young rabbits fried. Cut up your rabbits into joints, soak in water and dry in a cloth to remove all blood, warm some butter seasoned with mixed spices, salt, and pepper in a frying-pan, toss the pieces of rabbit in it until quite firm, sprinkle with chopped parsley and eschalots, leave on the fire for a few minutes, and serve. Only very young rabbits can be used for this dish. Chocolate cream. Stir two ounces of powdered sugar into a pint of double cream, boil until reduced to about halfthe quantity ; when cold, add the yolks of three eggs, and two ounces of finely-grated chocolate

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