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Six Yolks of Eggs

Half an ounce of Castor Sugar.

Three ounces of Chocolate.

One gill of Milk.

Quarter of a pound of French Almond Rock (pounded).

Half a pint of Whipped Cream.

Four Whites of Eggs, stiffly whisked.

Half a teasponful of Vanilla Essence.

Boil the chocolate and milk together, and allow them to get cold. Place the yolks of eggs and sugar into a basin and whisk them for five minutes; rest the basin over a saucepan of boiling water and whisk again until the eggs begin to thicken, then whisk them over ice until they are quite cold. Add the chocolate, cream, almond rock, whites of eggs and vanilla essence.

Pour the mixture into a soufflé case which has a band of paper tied around it. Freeze in a wellcharged cave five to six hours. Sprinkle with chopped pistachio nut and serve.

Note. If three-quarters of an ounce of gelatine, dissolved in half a gill of water, be added, the soufflé can be served without freezing.