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Meringues au Chocolat
(With Chocolate Cream Patissiere.) Ingredients.
Quarter of a pound of Chocolate.
Half a pint of Cream.
Half an ounce of Gelatine.
Mix the chocolate with the sugar, and proceed as above.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Sweets › Meringues au Chocolat
(With Chocolate Cream Patissiere.) Ingredients.
Quarter of a pound of Chocolate.
Half a pint of Cream.
Half an ounce of Gelatine.
Mix the chocolate with the sugar, and proceed as above.