Chapter XX · Entremets (Sweets) · No. 2407
2407—Chocolate Sauce
Dissolve half-lb. of grated chocolate in two-thirds pint of water. Add a tablespoonful of vanilla sugar; cook gently for twenty-five minutes, and complete at the last moment with three tablespoonfuls of cream and a piece of best butter, the size of a walnut.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2407, p. 713. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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