13. Chocolate Blanc Mange.
1-oz. gelatine.
1-pint milk.
2-oz. grated chocolate or cocoa.
¼-lb. sugar.
Dissolve the gelatine in half of the pint of milk. Grate the chocolate and mix it and the sugar to a smooth paste with a little milk. Place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate, &c. Boil for 12 minutes, stirring all the time one way. Put in a mould.