Ingredients
Milk, 4/5 quart
Sugar, almost 3 ounces
Chocolate, 2 ounces
Lady Fingers, 2 ounces
Eggs, 3
Vanilla flavoring
Directions
Grate the chocolate and put it into the milk.
When it begins to boil add the sugar and the Lady Fingers broken into small pieces.
Stir from time to time so that the mixture does not stick to the pot.
Remove it from the fire after half an hour and pass it through a sieve.
When it is cold, add the beaten eggs and the vanilla, pour it into a plain pan whose bottom has been covered by liquefied powdered sugar.
Cook in bain marie style.
!/2 ounces of sugar is sufficient to cover the bottom of the pan.
Notes
This recipe (#369) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image - Marc ChagallL Autoportrait aux sept doights, 1912-13. | 
