Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020