Charlotte Russe with Claret, a la Pompadour

Ingredients

• Two cups claret
• two tablespoons cornstarch
• nine tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• five tablespoons sugar
• two cups whipped cream

Method

1. 1

   Glaze a ring mould with lemon aspic; thicken one and a half cups of the claret with the cornstarch that has been dissolved in the other half cup claret.

2. 2

   Stir one cup of the thickened claret on ice with two tablespoons gelatine.

3. 3

   Decorate the mould with |-inch vertical strips, pompadour style — leaving spaces for the charlotte russe.

4. 4

   To one cup of the cream add one tablespoon sugar and two tablespoons gelatine; fill each space with the cream, glaze with aspic.

5. 5

   Stir the rest of the thickened claret in a saucepan on ice, add the claret that is left from the decoration, the gelatine, sugar, and brandy; stir until commencing to thicken, then add the whipped cream.

6. 6

   Fill the mould, leave on ice until ready to serve.

7. 7

   Dip in warm water and turn out on a paper doily.

8. 8

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 536. The excerpt below is the record exactly as published.

Charlotte Russe with Claret, a la Pompadour Charlotte Russe au bordeaux, a la Pompadour Two cups claret, two tablespoons cornstarch, nine tablespoons dissolved Cox’s gelatine, two tablespoons brandy, five tablespoons sugar, two cups whipped cream

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