Recipes > Desserts > Charlottes > Charlotte Polonaise

Charlotte Polonaise

Ingredients

• 1 1/2 pints of cream
• 6 eggs
• 2 table-spoonfuls of powdered arrow-root, or fine flour
• 6 ounces of chocolate
• powdered sugar
• 1/4 pound of maccaroons, broken up
• 12 bitter almonds
• 4 ounces of shelled sweet almonds or pistachio nuts
• rose-water
• 1 ounce of citron
• 2 large spoonfuls of spinach juice
• 1 large sponge-cake
• 12 drops of oil of lemon

Instructions

Boil cream over a slow fire. While it is boiling have ready the yolks of the eggs, beaten up with powdered arrow-root. Stir this gradually into the boiling cream, taking care to have it perfectly smooth and free from lumps. Ten minutes will suffice for the egg and cream to boil together. Then divide the mixture by putting it into two separate sauce-pans.

Then mix with it, in one of the pans, chocolate scraped fine, two ounces of powdered loaf-sugar, and maccaroons. When it has come to a hard boil, take it off, stir it well, pour it into a bowl, and set it away to cool.

Have ready, for the other sauce-pan of cream and egg, bitter almonds and sweet almonds, all blanched and pounded in a mortar with rose-water to a smooth paste, and mixed with citron also pounded. Add four ounces of powdered sugar; and to colour it green, spinach juice that has been strained through a sieve. Stir this mixture into the other half of the cream, and let it come to a boil. Then put it aside to cool.

Cut a large sponge-cake into slices half an inch thick. Spread one slice thickly with the chocolate cream, and cover another slice with the almond cream. Do this alternately (piling them evenly on a china dish) till all the ingredients are used up. You may arrange it in the original form of the sponge-cake before it was cut, or in a pyramid. Have ready the whites of the eggs whipped to a stiff froth, with which have been gradually mixed six ounces of powdered sugar, and oil of lemon. With a spoon heap this meringue (as the French call it) all over the pile of cake, etc., and then sift powdered sugar over it. Set it in a very slow oven till the outside becomes a light brown colour.

Serve it up cold, ornamented according to your taste.

If you find the chocolate cream too thin, add more maccaroons. If the almond cream is too thin, mix in more pounded citron. If either of the mixtures is too thick, dilute it with more cream.

This is superior to a Charlotte Russe.

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Source

Directions for Cookery, in its Various Branches (1840).