Chocolate Souffle Ourdle
Ingredients
Directions
Strain the cream through a sieve into a basin.
Stir in the isinglass and the remaining cream, which should be well whipped.
Mix all well together and pour into a mold that has been oiled with salad oil.
If available, set it 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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