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M. J. Delaney cookbook, 1933
Page 18
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any soft chocolate frosting and "prick" with blanched, shredded almonds. Makes 8 or 10 generous slices. [[underlined]] Chocolate Filling [[/underlined]] Melt 3 squares (3 ounces) unsweetened chocolate over hot water. Add 1 1/3 cups sweetened condensed milk. Stir until thick. Cool slightly before spreading. [[underlined]] Sole Mornay [[/underlined]] Have two medium sized flounders skinned and boned and cut into 8 fillets. Wash trimmings (skins, bones & head). Cover with about 2 cups cold water, add sprig
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any soft chocolate frosting and "prick" with blanched, shredded almonds. Makes 8 or 10 generous slices. [[underlined]] Chocolate Filling [[/underlined]] Melt 3 squares (3 ounces) unsweetened chocolate over hot water. Add 1 1/3 cups sweetened condensed milk. Stir until thick. Cool slightly before spreading. [[underlined]] Sole Mornay [[/underlined]] Have two medium sized flounders skinned and boned and cut into 8 fillets. Wash trimmings (skins, bones & head). Cover with about 2 cups cold water, add sprig
Szathmary Culinary Manuscripts and Cookbooks
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