Charlotte Russe a la Chateaubriand

Ingredients

• 1 jib. of Jordan almonds
• 1 pint of cream
• 1 pint of well-whipped cream
• 1 gill of milk of almonds
• 1 wineglassful of maraschino
• the yolks of ten eggs
• 1 lb. of caster sugar
• 1 qt. of cream
• six preserved pears
• 1 lb. of dried cherries
• five preserved apricots
• five preserved greengages

Method

1. 1

   Blanch the Jordan almonds, cut them into shreds, and sprinkle some over a Charlotte-mould packed in ice and masked with warmed sweet jelly.

2. 2

   Cover with more jelly and let it set.

3. 3

   Fill the cavity between two moulds with jelly mixed with the remainder of the almonds.

4. 4

   Fill the hollow with a noyeau-flavoured cream, turn out when set, and serve.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 234. The excerpt below is the record exactly as published.

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

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