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MOUSSE AU CHOCOLAT (Chocolate Foam), French
Melt the chocolate over low flame, adding a little hot water or coffee; add butter. Stir-beat the egg yolks very lightly and stir into melted chocolate and butter. Cool. Whip the cream and add sugar. Beat egg whites until stiff and fold in cream and egg yolk mixture. Chill. Serves 6.
Contributed by Mrs. Suzanne Marcellin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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