High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Two Yolks of Eggs (Three quarters of an ounce)

Three quarters of an ounce of Gelatine.

Two ounces of Chocolate. Half a pint of Milk. Little Vanilla Essence. For Decoration. Half a pint of Double Cream.

Sugar to taste.

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