[Illustration: CREAM-MOULD.]
_Ingredients._—3 oz. of grated chocolate, ¼ lb. of sugar, 1½ pint of
cream, 1½ oz. of clarified isinglass, the yolks of 6 eggs. _Mode._—Beat
the yolks of the eggs well, put them into a basin with the grated
chocolate, the sugar, and 1 pint of the cream; stir these ingredients
well together, pour them into a jug, and set this jug in a saucepan
of boiling water; stir it one way until the mixture thickens, but _do
not allow it to boil_, or it will curdle. Strain the cream through
a sieve into a basin; stir in the isinglass and the other ½ pint of
cream, which should be well whipped; mix all well together, and pour it
into a mould which has been previously oiled with the purest salad-oil,
and, if at hand, set it in ice until wanted for table. _Time._—About 10
minutes to stir the mixture over the fire. _Average cost_, 4_s._ 6_d._,
with cream at 1_s._ per pint. _Sufficient_ to fill a quart mould.
_Seasonable_ at any time.