CHOCOLATE CREAM
10 leaves of gelatine, well melted and sifted. 1 pint cream, well beaten. 3-1/2 sticks of chocolate melted with a little milk.
Mix all the ingredients together and put them in a mold which has been previously wet.
[Mlle. Breakers.]
KIDNEY SOUFFLÉ
Mince finely a veal kidney and add one-half pound of minced veal. Make a brown sauce of flour and butter, and add the meat to it. Let it cool a little, and add three well-beaten eggs, with a teaspoonful of rasped Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and fill it with the mince. Leave it for three quarters of an hour in the oven, or for an hour and a half in the double saucepan of boiling water. Turn it out of the mold and serve with either a tomato or a mushroom sauce.
[L. L. B. (d'Anvers).]