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Classic
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page 137
beaten to a strong froth; mix, and lay out on paper, as for dry meringues; when
baked, place two together. The size should be about that of a pigeon's egg.
CHARLOTTE RUSSE, ANOTHER WAY.
Line the inside of a mould with sponge cake, or savoy biscuit, putting them in
any form you fancy; place them around the sides; fill with any of the creams or
jellies, but not fruits; place the mould in ice, let it remain till ready to
serve; turn on a dish, and remove the mould.
CREAMS.
Creams are easily made of any flavor, and with any kind of fruits, jellies, or
jams. Put the yolks of five eggs in a stewpan, with six ounces of sugar, beat it
up with a spoon until white; boil a pint of milk, and one ounce of isinglass ten
minutes, stir continually to prevent burning; flavor with anything you fancy,
pour the milk on the eggs and sugar, put on the fire, stir well and together; do
not let it boil; pass it through a sieve into a bowl; when cold set it on ice,
add two glasses of liquor, keep stirring its contents, and when settling, add
three parts of a pint of cream, well whipped; mix well together and pour into
the mould, in the ice, and keep it there till required; turn it out as before.
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