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Classic
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page 323
the meantime, blanch, peel and slice lengthwise half a pound of sweet almonds;
stick them all over the top of the cake. Have ready a pint of good boiled
custard, well flavored, and pour over the whole. To be dished with a spoon. This
is equally as good as any Charlotte.
ORANGE CHARLOTTE.
One third of a box of gelatine, one-third of a cupful of cold water, one-third
of a cupful of boiling water, and one cup of sugar, the juice of one lemon, and
one cupful of orange juice and pulp, a little grated orange-peel and the whites
of four eggs. Soak the gelatine in the cold water one hour. Pour the boiling
water over the lemon and orange juice, cover it and let stand half an hour; then
add the sugar, let it come to a boil on the fire, stir in the gelatine, and when
it is thoroughly dissolved, take from the fire. When cool enough, beat into it
the four beaten whites of egg, turn into the mold and set in a cold place to
stiffen, first placing pieces of sponge cake all around the mold.
BURNT ALMOND CHARLOTTE.
One cupful of sweet almonds, blanched and chopped fine, half a box of gelatine
soaked two hours in half a cupful of cold water; when the gelatine is
sufficiently soaked, put three tablespoonfuls of sugar into a sauce-pan over the
fire and stir until it becomes liquid and looks dark; then add the chopped
almonds to it, and stir two minutes more; turn it out on a platter and set aside
to get cool. After they become cool enough, break them up in a mortar, put them
in a cup and a half of milk, and cook again for ten minutes. Now beat together
the yolk of two eggs with a cupful of sugar, and add to the cooking mixture; add
also the gelatine; stir until smooth and well dissolved; take from the fire and
set in a basin of ice-water and beat it until it begins to thicken; then add to
that two quarts of whipped cream, and turn the whole carefully into molds, set
away on the ice to become firm. Sponge cake can be placed around the mold or
not, as desired.
CHARLOTTE RUSSE, WITH PINEAPPLE.
Peel and cut a pineapple in slices, put the slices into a stew-pan with half a
pound of fine white sugar, half an ounce of isinglass, or of patent gelatine,
(which is better), and half a teacupful of water; stew it until it is quite
tender, then rub it through a sieve, place it upon ice, and stir it well; when
it is upon the point of setting, add a pint of cream well whipped, mix it well,
and pour it into a mold lined with sponge cake, or prepared in any other way you
prefer.
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