124 RECEIPTS. 



in a tablespoonful of water, boil half a 

 pound of sugar as the foregoing, mix thor- 

 oughly with your chocolate, with which 

 cover your eclairs. Pierre Car on. 



Chocolate Eclairs (2). 

 Prepare a batter as for Boston cream 

 puffs, as follows : Take one pound of flour, 

 one ounce of sugar, one quart of cold 

 water, half a pound of butter, and sixteen 

 eggs ; put the water and butter into a 

 bright and clean round-bottomed sauce- 

 pan ; place on the fire, and as soon as the 

 water commences to boil remove it from 

 the fire, and immediately add and rapidly 

 stir in the flour and sugar. As soon as 

 these are well mixed and smooth add and 

 stir in the eggs, two or three at a time, till 

 all are thoroughly incorporated ; fill a 

 biscuit forcer or a meringue bag with the 

 batter, and press it out upon buttered bak- 

 ing-tins, in the same manner that you would 

 lady-fingers, making cakes of it about five 



