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Classic
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page 191
CHARLOTTE POLONAISE
Mrs. Henry C. Buckner
Yolks of 6 eggs,
2 large spoonfuls of cornstarch,
1 1/2 pints of cream.
Beat the yolks till light; add the cornstarch and cream and boil slowly till it
is thick and perfectly smooth, stirring all the time to prevent it becoming
lumpy.
Divide the mixture in 2 parts. Make a chocolate filling of
4 to 6 ounces of chocolate,
Sweeten to taste,
1/4 pound of macaroons.
Add to mixture and let it boil up, and set aside to cool.
With the other half make an almond filling of
1 dozen bitter almonds,
1/4 pound of sweet almonds,
1/4 pound of citron,
1/4 pound of sugar.
Blanch and pound the almonds to a paste with the citron. Stir in the sugar and
rest of mixture and let it come to a boil, and set aside to cool.
Make 6 layers of pretty white cake by any good
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