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Classic
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page 227
cold water before setting on the ice to harden. Gelatine is not neccessary for
charlotte russe; the filling may be made stiff enough by using an egg whip,
beater, or whip churn.
Fine cream for filling.
Mix 12 yolks together with 4 ounces flour, the same weight of sugar, a pinch of
salt and somewhat less than a quart cream. Place it all over the fire; remove
when it begins to become firm; do not let it boil; stir until cool. Is used for
filling small tarts.
Brandy cream.
Rub off the yellow outer skin of 3 lemons on a piece of sugar; cut the lemons in
two and squeeze out the juice. Pour a pint of well water on the sugar and then
the same quantity of arrack or French brandy. When the sugar is dissolved and
the mixture has the right degree of sweetness mix into it 10 yolks and 6 whole
eggs. A few minutes before serving the cream, pour it into a pan with room
enough for stirring, then let it boil a moment over a brisk fire, stirring all
the time. It is now ready to serve.
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