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Vanilla Essence (Grate the chocolate)

Grate the chocolate and dissolve it in the milk.

Cream the sugar and butter, and add the yolks of eggs one by one, then half the chocolate and half the breadcrumbs. Mix these and add the rest of chocolate and breadcrumbs. Whip up the whites of eggs very stiffly and shake them in also. Turn into a well-greased fancy mould and steam one hour and a half. Serve with German sauce round.