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Chocolate Pastry Cream

For feuchonettes au choclat, eclairs au chocolat, etc. 1 quart of milk. 8 ounces of sugar. 4 ounces of flour. 2 ounces of grated chocolate. 2 ounces of butter. 4 yolks of eggs. 1 tablespoonful of vanilla extract.

Boil the milk, butter and grated chocolate to gether. Mix sugar and flour dry and beat them into the boiling milk. Stir awhile to prevent burning, then set the saucepan on the side of the range and stir in the yolks, after beating them with a spoonful of milk. Let cook till well thickened. Flavor with the vanilla when cold.