Mousse au Chocolat

Ingredients

• two ounces of melted cocoa or chocolate

Method

1. 1

   Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 119. The excerpt below is the record exactly as published.

Mousse au chocolat Small cakes Coffee Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry. Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert. Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cin- namon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaced. Consomme Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme. Continue boiling for two minutes. Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish. Tournedos, Bayard. Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a saute pan, and saute the fillets. Dress on toast spread with foie gras. Pour over them sauce Madere, to which has been added some sliced fresh mushrooms saute in butter. Garnish with small round chicken croquettes, about one inch in diameter. Mousse au cafe. Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream. Mousse au chocolat. Same as above, but flavor with two ounces of melted cocoa or chocolate

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