Chocolate Parfait

Ingredients

• 2 cups milk
• 14 squares chocolate
• 1 cup sugar
• Few grains salt
• Yolks 3 eggs
• 2 cups thin cream
• 2 teaspoons vanilla

Method

1. 1

   Make a custard of milk, sugar, and egg yolks.

2. 2

   Melt chocolate, mix with custard, strain, cool, add cream and vanilla, then freeze.

3. 3

   Line a mold with frozen mixture, fill with Italian Meringue, cover, and let stand.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 59. The excerpt below is the record exactly as published.

CHOCOLATE PARFAIT. Lapy FINGErs. SALTED PECANS. BoNBONS. CRACKERS. CHEESE. Cart Nor. 222 What to Have for Dinner. LITTLE NECK CLAMS. (See p. 178, under Company Dinners, Menu No. II.) WHITE SOUP. (See p. 156, under Warm Weather Dinners, Menu No. IL.) _ DINNER ROLLS. (See p. 116, under Christmas Dinners, Menu No. I.) BAKED HALIBUT SLICES. Wipe two slices halibut, each weighing one and one- fourth pounds, put in a buttered granite pan, and sprinkle with salt and pepper. Add three slices carrot, two slices onion, sprig of parsley, bit of bay leaf, six peppercorns and one tablespoon lemon juice; then pour over two cups boiling water. Bake twenty-five minutes in a hot oven, basting every five minutes. Arrange on hot serving dish, remove skin and bones, and cover fish with one-fourth pound mushroom caps sautéd in butter five minutes. Pour over the following sauce: Melt two tablespoons butter, add two tablespoons flour and pour on gradually, while stirring constantly, liquor remaining in pan; there should be one cup. Strain, season with salt if necessary, and add slowly the yolk of one egg, slightly beaten, diluted with one- fourth eup cream. CHICKEN A LA SOUTHERN, WITH BACON CURLS. Dress, clean and cut up two chickens. Sprinkle with salt and pepper; then dip in egg and fine bread crumbs. Place in a buttered dripping pan, and bake in a hot oven Company and Formal Dinners. 223 twenty-five minutes, basting after first five minutes of cooking with one-half cup melted butter, and afterwards every five minutes with fat in pan. Arrange on hot serving dish and pour around two cups Cream Sauce. Garnish with Bacon Curls and serve Corn Fritters with this course. BACON CURLS. Cut bacon in very thin slices and remove rind. Place in a hot frying pan and, during the cooking, shape in the form of curls, using a knife and fork. Drain on brown paper. CREAM SAUCE, } cup butter 1 cup cream + cup flour # teaspoon salt 1 cup milk 4 teaspoon pepper Melt butter, add flour, and, when well blended, pour on gradually, while stirring constantly, milk and cream. Season with salt and pepper.. CORN FRITTERS. 2 cups grated corn 4 cup melted butter 3 tablespoons milk 1 teaspoon salt 14 cups flour 3 eggs Mix first five ingredients in order given, and add eggs well beaten. Drop by spoonfuls on a hot, well-greased griddle and cook until browned on one side; turn and brown on other side. TOMATO AND LETTUCE SALAD. Peel and chill medium-sized tomatoes. Cut in halves crosswise and arrange each half in a small nest of let- 224 (What to Have for Dinner. tuce leaves. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. (For Mayonnaise Dress- ing, see p. %6, under Family Dinners, Menu No. XVIII.) CREAMED CHEESE BROWN BREAD SANDWICHES. Steam, brown bread in one-pound baking powder tins. Remove bread from tins, cool and cut in thin slices. Spread one-half the slices with creamed cheese and cover with remaining pieces. CHOCOLATE PARFAIT. 2 cups milk 14 squares chocolate 1 cup sugar Few grains salt Yolks 3 eggs 2 cups thin cream 2 teaspoons vanilla

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