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Classic
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page 166
DESSERTS
CHARLOTTE RUSSE IN VARIOUS WAYS
There are many varieties of this Charlotte. They are always similarly made, that
is with sponge cake or lady fingers, and whipped cream, custard or blanc-mange.
One way is to beat the whites of three eggs to a high froth, with a quarter of a
pound of sugar, and half a pint of cream, until it is quite thick and light;
flavor this to your taste with lemon or vanilla, and pour it into a cake-lined
mould; place some of the sliced cake or lady fingers on top of the mould and
over the cream; set it on ice, and when wanted turn it on a dish and serve.
Or, having lined a basin or mould, or small tin cups with any convenient cake,
such as lady fingers, sliced savoy cake, or yellow lady cake, fill them with
mock cream, blanc-mange or custard, made from the yolks of eggs; let them become
cold, then turn them out and serve.
ANOTHER WAY
Break an ounce of isinglass small, and pour on it a teacup of hot milk or water;
let it dissolve, then strain it through muslin, on half a pound of fine white
sugar. When nearly cold add to it a quart of rich cream, already beaten to a
froth; continue to beat it for a few minutes, holding the pan on ice. Line your
mould with sponges and pour your cream in. Cover with sponge
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