Cream à la Celestine

Six yolks of eggs, one white of egg, one pound Menier chocolate, two cupfuls of sugar, one quart of cream, one pint of milk. Flavor with vanilla. Beat the yolks of eggs, add the white of one, and sugar, and beat all firm. Then add the cream, stirring slowly until well mixed. Let the milk come to a boil and add the chocolate. When well mixed, add it to the eggs, sugar, etc. Stir gently, strain. Allow it to cool and then freeze.

From page 56 of the 1904 edition.

Original page from the book