Charlotte - Russe

Ingredients

• a mould
• a tablespoonful of sugar
• a little lemon-juice
• a little brandy
• 2 tablespoonfuls of cream
• a little gelatine

Method

1. 1

   Dip a mould in water, line with sponge-cakes, place cherries at the bottom.

2. 2

   Mix sugar, lemon juice, brandy, and cream, whisk to froth, stir in dissolved gelatine.

3. 3

   Fill the mould, cover with cake, and cool to set.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

CHARLOTTE - RUSSE Dip a mould in water ; line it with small sponge-cakes; put glace cherries on the bottom ; mix a tablespoonf ul of sugar with a little lemon -juice and brandy. Add 2 80 COLD DISHES FOR HOT WEATHER tablespoonfuls of cream, and whisk to a stiff froth ; stir in a little gelatine dissolved in milk. Fill the mould, cover with cake, and stand in a cool place to set. CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoon- fuls of water, 1 teaspoonf ul of baking-powder. Drop in tablespoonfuls on a pan, and bake in a moderate oven ; when done, take out, and while still hot roll in the form of a cor- nucopia, and hold in shape till cold ; fill the cornucopias with whipped cream. GOOSEBERRY CHARLOTTE Pick 2 pounds of gooseberries. Wash them well, and boil with half a pound of sugar un- til reduced to a pulp. Dissolve a little gela- tine in half a cupful of hot water; mix it with the gooseberries, and pass them through a fine sieve. Line a mould with small sponge- cakes and pour in the gooseberries. Stand aside to set. Turn out on a dish, and serve with cream. CHARLOTTES 81 ORANGE CHARTREUSE Make a quart of calf's-foot jelly, flavor it with orange, and keep in a liquid state; peel 4 oranges, and divide into small sections, be- ing careful not to break the inner skin ; place the oranges in a flat dish and sprinkle pow- dered sugar over them, and set aside for two hours. Pour about a teacupful of the jelly into a plain mould ; let set, and arrange upon it a layer of oranges ; pour over these some jelly ; allow it to set ; then some more oranges, and so on till the mould is quite full. When quite firm turn out on a dish, and surround the base with a border of whipped cream, and sprinkle the latter with chopped pistachios. PINEAPPLE TRIFLE Make small holes in a stale sponge-cake, and pour over it as much of the syrup of a pineapple as it will absorb; chop a few slices of the pineapple, put them around the bottom of the cake, and pour cream over the whole ; sprinkle with blanched almonds and pista- chios cut very small, and candied cherries. 6 82 COLD DISHES FOR HOT WEATHER PORCUPINE Put a pound of raspberries into a pan with a pound and a half of apples, pared, cored, and sliced ; add enough powdered sugar to sweeten it, and boil on a slow fire till the apples are soft and pulpy ; then pass through a sieve ; stir in 2 ounces of dissolved gela- tine, and pour into an oval mould; when firm turn out on a dish ; stick it over with thinly cut almonds, to imitate the quills of a porcupine ; pour over whipped cream and serve. RASPBERRY GATEAU Cut a sponge-cake into slices half an inch thick ; place them in a dish ; pour over them a pound and a half of raspberries and cur- rants stewed with half a pound of sugar ; allow to stand for half an hour; pile the cake in the centre of a dish; whip some cream to a froth ; sweeten with sugar and flavor with wine ; pour it over the cake, and send to the table. CHARLOTTES 83 STRAWBERRY CHARLOTTE Line a mould with lady's -fingers; cover the bottom with a layer of jelly of some bright color. Make a filling as follows : put a pint of thick cream into a pan together with an ounce of. dissolved gelatine and a pound of picked strawberries ; mix thorough- ly and pour into the mould ; cover the top with some more fingers, place on the ice to set ; serve with whipped cream. bellies APRICOT JELLY Place a tin of apricots in a pan with half a pound of sugar and allow them to boil; strain oflP the syrup ; take out the kernels and remove the skin from the apricots ; allow to cool ; add to a pint of the syrup half a box of gelatine dissolved in a little water ; boil, and clarify with the whites of eggs ; pour a little jelly into the bottom of a mould, and when it is beginning to set place over it some of the apricots ; add more jelly and apricots till the mould is full ; set in a cool place, and serve with whipped cream. CLARET JELLY Mix together half a pound of powdered sugar, 1 bottle of claret, the juice and rind JELLIES 85 of a lemon, a small pot of currant jelly, and half a box of gelatine ; boil for ten minutes; add a little brandy

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