FROZEN CHOCOLATE SOUFFLÉ
Plate XIX. For Receipt see [page 299]
Frozen Chocolate Soufflé
- 2 egg yolks
rind and juice of 1 lemon
4 tablespoons sherry wine
½ cup sugar
¼ teaspoon salt
2 egg whites
2 ounces Lowney’s Premium Chocolate, melted
½ cup cream
Cook first five ingredients until mixture thickens; add beaten whites, chocolate, and cream beaten until thick. Pour into serving dish, and pack in equal parts of ice and salt. Let stand three hours.
A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt.
See colored illustration, [Plate XIX], opposite.
VANILLA ICE CREAM WITH CHOCOLATE SAUCE
Plate XX. For Receipt see [pages 247] and [299]
Plain Ice Cream
- 4 cups milk
1 cup sugar
3 eggs
1 tablespoon vanilla
⅛ teaspoon salt