This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Specialty of a hotel chef in Germany. Made of 4 oz. each flour and sugar, 2 oz. each butter and chocolate, 1/2 pint milk (a cup); all made into a paste over the fire; cooked; vanilla added, and 4 yolks; mixture beaten 10 minutes; whites whipped stiff added last; baked; served soon as done.
Choco-late melted by heat in a little syrup and well worked together; boiiing syrup added; used hot.
A variety of whipped cream to serve in cups, made of 1 qt. rich cream, 1 oz. unsweetened chocolate, 8 oz. sugar; scalded to boiling point; cooled; 4 whites added; whipped, and cream and froth served cold.
Best made of granulated sugar, 1 lb. to 4 whites, worked with a paddle as for icing; 3 oz. grated unsweetened chocolate stirred in; dropped on paper; slack baked.
Chocolate melted by heat only poured into white icing; used to decorate cakes on the plain surface.
This beverage was first invented by Voltaire, who constantly for his breakfast partook of half cafe au lait and half chocolate, which were served at the same time in separate vessels in a boiling state, and poured from each slowly about 18 inches in elevation from the cup, being thus rendered extremely light and digestible.
Dissolved chocolate in hot milk added to sweetened cream; frozen.
"The refreshments here, as in all Berlin cafes, aic most varied, a favorite consommation being milk-coffee iced, with whipped cream on the top. Chocolate is served also with a thick top of whipped cream, and a basket of pastry is always placed OH the table with the cup".