Charlotte Russe

Ingredients

• lady fingers
• sweetened whipped cream

Method

1. 1

   Line a pudding mold with lady fingers, fill with whipped cream, unmold on a plate, and decorate with whipped cream.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 84. The excerpt below is the record exactly as published.

Charlotte Russe Coffee Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches. Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown. Consomme Daumont. To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consomme. Cut two turnips in small squares and boil in salt water. When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese. Chicken saute, Austin. Joint a chicken, season well with salt and pepper, put in saute pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes. Jeanette potatoes. Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a buttered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin. Charlotte Russe. (I). Line a pudding mould with lady fingers, fill with sweetened whipped cream

Cook this with the app: pantry check, scaling, and the assistant.