Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 101

The quantity of chocolate for a certain quantity of milk is according to taste. Two ounces of chocolate make a good cup of it, and rather thick.

Break the chocolate in pieces, put it in a tin saucepan with a tablespoonful of water to an ounce of chocolate, and set it on a rather slow fire. Stir now and then till thoroughly melted.

While the chocolate is melting, set the quantity of milk desired in another tin saucepan on the fire, and as soon as it rises and when the chocolate is melted, as directed above, turn the milk into the chocolate, little by little, beating well at the same time with an egg-beater. Keep beating and boiling after being mixed, for three or four minutes; take off and serve.

If both chocolate and milk are good, it will be frothy; and no better or more nutritious drink can be had.