There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Chicago	Dessert	12	Servings

INGREDIENTS

12		Eggs
1	ts	Vanilla
1/2	lb	Sweet butter
3	tb	Almond liqueur
1	lb	German sweet chocolate
4	tb	Sugar
		Whipped cream for topping (optional; very optional)

INSTRUCTIONS

SERVES 12 "The world doesn't need more mousse. We need more elephants!"
~-PATTY SMITH, WIFE OF THE AUTHOR
The above remark clearly states the background of this dessert. My wife
loves elephants and so, while demonstrating this dish at a chocolate
festival at Marshall Field's, Chicago, I decided to name the dish after her
favorite pet. Yes, she has always wanted a pet elephant.
This is expensive, very rich, terribly fattening, and it is not good for
you. It is also disgustingly delicious. It has all the right attributes for
the serious chocolate lover.
Separate the eggs. Beat the yolks with the vanilla and butter. When
thoroughly blended add the almond liqueur. Melt the chocolate in a double
boiler and then allow to cool a bit. Beat the egg whites and sugar until
stiff. Blend the chocolate with the butter/yolk mixture, adding the
chocolate to the yolks a little at a time. Finally, gently fold the
chocolate mixture into the egg whites.
This may be put in small glasses and chilled. Serve with whipped cream
on top if you want to go the whole route.
This will keep covered in the refrigerator for a couple of days. It is
best the first day.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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