The Belgian Cookbook - LightNovelsOnl.com
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[_Amitie aux Anglais._]
CHOCOLATE CUSTARD
To make a nice sweet in a few minutes can be easily managed if you follow this recipe. Make a custard of rich milk and yolks of eggs, sweeten it with sugar, flavored with vanilla, and if you have a little cream add that also. Then grate down some of the best chocolate, as finely as you can, rub it through coa.r.s.e muslin so that it is a fine powder. Stir this with your custard, always stirring one way so that no bubbles of air get in. When you have got a thick consistency like rich cream, pour the mixture into paper or china cases, sprinkle over the tops with chopped almonds. There is no cooking required.
GOOSEBERRY CREAM WITHOUT CREAM
Take your gooseberries and wash them well, cut off the stalk and the black tip of each. Stew them with sugar till they are tender, just covered in water. Do not let them burn. If you have not time to attend to that put them in the oven in a shallow dish sprinkled with brown sugar. When tender rub them through a fine sieve at least twice. Flavor with a few drops of lemon juice, and add sugar if required. Then beat up a fresh egg in milk and add as much arrowroot or cornflour as will lie flat in a salt spoon. Mix the custard with the gooseberries, pa.s.s it through the sieve once more and serve it in a crystal bowl.
[_Mdlle. B-M._]
CHOCOLATE PUDDINGS
Make some Genoese cake mixture as you would for a light cake, and pour it into greased molds like cups. You can take the weight of one egg in dried flour, b.u.t.ter, and rather less of sugar. Beat the b.u.t.ter and sugar together to a cream, sprinkle in the flour, stirring all the time, a pinch of salt, and then the beaten egg. When your little cakes are baked, turn them out of the molds and when cool turn them upside down and remove the inside, leaving a deep hole and a thin crust all round.
Fill up this hole with the custard and chocolate as above, and let it grow firm. Then turn the cases right way up and pour over the top a sweet cherry sauce. You may require the yolks of two eggs to make the custard firm.
[_Mdlle. B-M._]
