Cream a La Celestine

Ingredients

• 6 eggs
• 1 pound of Menier Chocolate 
• 2 cups of sugar
• 1 quart of cream
• Vanilla extract
• 1 pint of milk

Directions

1. Separate egg whites from yolks for all 6 eggs
2. Beat the 6 yolks
3. Add one white to the mix
4. Add two cups of sugar to the mix; flavor with vanilla extract
5. Beat the mix until firm
6. Add cream and stir slowly until mixed thoroughly 
7. Boil milk and add chocolate 
8. Stir until mixed
9. Add chocolate mix to the egg mix and stir slowly
10. Strain the mix
11. Let mix cool and then freeze it

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018