Ingredients
- 3 ounces of fine chocolate
- 1/2 gill of syrup
Directions
Melt 3 ounces of fine chocolate with a small quantity of water in a pan over the fire, stirring constantly until it becomes soft. Dilute this with 1/2 gill of syrup and work till perfectly smooth, then add to the boiled sugar as above.
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Transcriber's Notes:
Obvious punctuation errors repaired. The text uses accents in the table of contents but not in the text itself. For example, text uses Glacé in the table of contents and GLACEE in the text. This was retained. Text also uses both "Italienne" and "Italien."
Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck)
Page vi, "Mussles" changed to "Mussels" (Mussels, stewed)
Page vii, page number added for entry "Oysters, stewed."
Page vii, "Patte" changed to "Pate" (Patte la Foie Gras)
Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)
Page 35, "boulion" changed to "boullion" (pints of boullion)
Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of Pate-la-foie-gras)
Page 38, "oyters" changed to "oysters" (quart of oysters to one)
Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well buttered)
Page 62, "smoothe" changed to "smooth" (smooth, and pour over cake)
Page 87, "ligth" changed to "light" (oven to get a light)
Page 90, "MUSSLES" changed to "MUSSELS" (STEWED MUSSELS)
Page 92, "gridion" changed to "gridiron" (on gridiron over hot)
Page 97, "will" changed to "well" (must be well covered)