Charlotte Russe with Lady Fingers
Parloa Charlotte Russe
Economical Charlotte Russe
Plain Charlotte Russe
Burnt Almond Charlotte
Country Plum Charlotte
Naple Charlotte Russe
Easy Charlotte Russe
Charlotte Russe with Pineapple
Put some thin slices of sponge
cake in the bottom of a glass sauce dish; pour in wine enough to soak it;
beat up the whites of three eggs until very light; add to it three tablespoons
of finely powdered sugar, a glass of sweet wine and one pint of thick sweet
cream; beat it well and pour over the cake. Set it in a cold place until
served. Not for children.
is very good charlotte, but for adults only.
- Take a stale sponge cake, cut
the bottom and sides of it, so as to make it stand even in a glass fruit
dish; make a few deep gashes through it with a sharp knife, pour over it
a pint of good wine, let it stand and soak into the cake.
- In the meantime,
blanch, peel and slice lengthwise half a pound of sweet almonds; stick
them all over the top of the cake.
- Have ready a pint of good boiled custard,
well flavored, and pour over the whole.
- To be dished with a spoon.
RUSSE WITH PINEAPPLE
- Peel and cut one large pineapple in
- Put the pineapple slices into a stewpan with half a pound of fine white sugar,
half an ounce of gelatine, and half a cup of water; stew it until
it is quite tender, then rub it through a sieve, place it in fridge or upon ice, and
stir it well.
- When it is upon the point of setting, add a pint of cream
well whipped, mix it well and pour it into a mold lined with sponge cake,
or prepared in any other way you prefer.