Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the CAKEs are nearly cold, spread some evenly over the surface of one of the CAKEs; put a second one on top, alternating the mixture and CAKEs; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the CAKE and not to the fingers, will appreciate the above. In making those most palatable of CAKEs, “Chocolate Eclairs,” the recipe just given will be found very satisfactory.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)