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Chocolate Biscuit

Put the yolks of eight eggs in a basin with half a pound of caster-sugar, mix in six ounces of flour and beat until the batter is quite smooth. Beat the whites of the eggs to a light froth and stir with the foregoing and season the mixture with a few drops of vanilla. Put an ounce and a half of chocolate in a saucepan on the fire and when dissolved put in three tablespoonfuls of sugar and stir until thick. Dip the cold biscuit in the chocolate and lay on a dish.