Chocolate Soufflé
Ingredients
Directions
Strain the cream through a sieve into a basin.
Stir in the isinglass and the remaining pint of cream, which should be well whipped.
Mix all well together.
Pour the mixture into a mold that has been greased with salad oil.
If available, set the mold in ice until ready to serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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