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Classic
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page 192
recipe. When baked cut the centres out, making a good-sized hole in each for the
filling. Spread one layer thickly with the chocolate mixture, another with the
almond filling, and stack them, being careful to put the mixture very thick on
top. Cover the whole with a thick meringue and set in oven to harden. Remove
from oven and let it cool.
Make a filling of 1 quart of whipped cream, highly seasoned with vanilla and a
little wine, sugar, and any of the almond mixture that is left over. Fill the
hole and let the cream come above the cake. The remainder can be served with the
polonaise.
CHARLOTTE RUSSE
E. D. P.
2 yolks of eggs,
1 pint of new milk,
A small piece of vanilla bean,
1/4 pound of sugar,
2/3 box of Cox's gelatine,
1 quart of rich cream.
Make a custard of the eggs, milk, and sugar. Dissolve the gelatine in a full
half-pint of boiling
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