Charlotte Russe a la Chateaubriand. — (1) Blanch .jib. of
Jordan almonds, cut them up into shreds, and sprinkle a few
of them over a Charlotte -mould packed in ice and masked
with a little warmed sweet jelly ; cover them over with more
of the jelly, and let it set. Put a small mould in the larger
one, and fill up the cavity between them with more of the
jelly mixed with the remainder of the almonds. The jelly
should be nearly set before the almonds are mixed in, other-
wise when it is poured into the mould the almonds would
sink to the bottom, and the effect would be spoilt. Take
out the small mould, fill the hollow with a noyeau-flavoured
cream, turn the whole out when set, and serve.
(2) Prepare lib. of Neapolitan cake paste (see Cakes), and
take a part of it and roll it out into two strips Jin. in thick-
ness, and as wide as the Charlotte-mould is high. Place
them on a baking-sheet, and put them in a slow oven to
bake ; when of a light golden colour, take them out, trim
the edges very smooth, and with a knife cut the strips cross-
wise in pieces fin. in width. Serve the remainder of the
paste in the same way, except that it is cut into rounds of
about fin. in diameter with a plain biscuit-cutter. Then
take a Charlotte-mould, put a piece of paper at the bottom,
and cover this with some stiff royal icing made with the
white of egg and sugar, and with it stick the pieces of paste
together at the bottom of the mould, so that they overlap
each other, and in reversed circles. Then put some of the
icing into a paper funnel, and let some small drops fall
between the circles, so that they will stick together. Squeeze
out a little of the icing on to the edge of the narrow strips of
paste, and stick them, overlapping one another, round the
mould. Care must be taken to prevent the icing showing
outside. Then in the angle where the strips of paste join
the rounds (in the inside of the Charlotte) put a circle of
icing so that they will all stick together, next putting the
Charlotte in a hot place to dry. While it is drying, put the
yolks of ten eggs into a stewpan, and add Jib. of caster
sugar and lqt. of cream, boiled and flavoured with vanilla.
Place it on the fire, and when the yolks begin to thicken
take it off and pass it through a sieve. Take six preserved
pears, Jib. of dried cherries, five preserved apricots, and the
same of preserved greengages, cut them in dice, and put them
in separate sugar-boilers, adding some syrup flavoured with
a little maraschino.; let the syrup boil, and then take it
from the fire, keeping the fruit in until cool, then draining
it. Next put a freezing-pot in the ice, and pour in the" cream,
Charlottes — continued.
adding 1 wineglassful of maraschino and 1 gill of milk of
almonds ; mix this well up with a spatula until it is partly
frozen, and then add 1 pint of well-whipped cream✪ Charlotte Russe a la Chateaubriand, continuing
to mix until the cream is frozen ; then add the prepared fruit.
Mix and fill an ice-mould, small enough to go under the
Charlotte, with the cream, close the mould and put butter in
the opening, so that no water can get to the cream ; put this
in the ice for two hours, covering it, and then turn the cream
out of the mould on to a dish spread with a folded napkin ;
glaze the Charlotte with apricot jam diluted with syrup, and
place it over the cream.
Page 234 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Charlotte Russe a la Chateaubriand. — (1) Blanch .jib. of Jordan almonds, cut them up into shreds, and sprinkle a few of them over a Charlotte -mould packed in ice and masked with a little warmed sweet jelly ; cover them over with more of the jelly, and let it set. Put a small mould in the larger one, and fill up the cavity between them with more of the jelly mixed with the remainder of the almonds. The jelly should be nearly set before the almonds are mixed in, otherwise when it is poured into the mould the almonds would sink to the bottom, and the effect would be spoilt. Take out the small mould, fill the hollow with a noyeau-flavoured cream, turn the whole out when set, and serve.
(2) Prepare lib. of Neapolitan cake paste (see Cakes), and take a part of it and roll it out into two strips Jin. in thickness, and as wide as the Charlotte-mould is high. Place them on a baking-sheet, and put them in a slow oven to bake ; when of a light golden colour, take them out, trim the edges very smooth, and with a knife cut the strips crosswise in pieces fin. in width. Serve the remainder of the paste in the same way, except that it is cut into rounds of about fin. in diameter with a plain biscuit-cutter. Then take a Charlotte-mould, put a piece of paper at the bottom, and cover this with some stiff royal icing made with the white of egg and sugar, and with it stick the pieces of paste together at the bottom of the mould, so that they overlap each other, and in reversed circles. Then put some of the icing into a paper funnel, and let some small drops fall between the circles, so that they will stick together. Squeeze out a little of the icing on to the edge of the narrow strips of paste, and stick them, overlapping one another, round the mould. Care must be taken to prevent the icing showing outside. Then in the angle where the strips of paste join the rounds (in the inside of the Charlotte) put a circle of icing so that they will all stick together, next putting the Charlotte in a hot place to dry. While it is drying, put the yolks of ten eggs into a stewpan, and add Jib. of caster sugar and lqt. of cream, boiled and flavoured with vanilla. Place it on the fire, and when the yolks begin to thicken take it off and pass it through a sieve. Take six preserved pears, Jib. of dried cherries, five preserved apricots, and the same of preserved greengages, cut them in dice, and put them in separate sugar-boilers, adding some syrup flavoured with a little maraschino.; let the syrup boil, and then take it from the fire, keeping the fruit in until cool, then draining it. Next put a freezing-pot in the ice, and pour in the" cream,
Charlottes — continued.
adding 1 wineglassful of maraschino and 1 gill of milk of almonds ; mix this well up with a spatula until it is partly frozen, and then add 1 pint of well-whipped cream, continuing to mix until the cream is frozen ; then add the prepared fruit. Mix and fill an ice-mould, small enough to go under the Charlotte, with the cream, close the mould and put butter in the opening, so that no water can get to the cream ; put this in the ice for two hours, covering it, and then turn the cream out of the mould on to a dish spread with a folded napkin ; glaze the Charlotte with apricot jam diluted with syrup, and place it over the cream.
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Charlotte Russe a la Chateaubriand