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Chocolate Cream Pie

Fenchonettes au Chocolat. 1 quart of milk. 8 ounces of sugar. 4 ounces of flour. 2 ounces of chocolate grated. 2 ounces of butter. 5 yolks of eggs. 8 whites of eggs and 4 ounces of sugar for meringue, and vanilla to flavor.

Boil the milk with the chocolate in it, and a little of the sugar to prevent burning on the bottom, mix the flour and rest of the sugar thoroughly together dry and beat them into it. Then add the butter and the yolks well beaten and take the mixture immediately from the fire. Bake in thin crusts of puff-paste. Whip the whites of eggs firm while the pies are baking, add the sugar and vanilla; spread over the pies still hot in the oven and bake with the oven door open a few minutes.