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Charlotte Russe

Ingredients

• 10 eggs
• 1 cupful of sugar
• 4 tablespoonfuls of wine
• 1 tablespoonful of vanilla extract
• 1 package of gelatine
• 1 1/2 cupfuls of milk
• 1 pint of cream

Instructions

Soak the gelatine in half a cupful of the milk. Beat the yolks of the eggs and the sugar together, and put in the double boiler with the remaining milk. Stir until the mixture begins to thicken; then add the gelatine, and strain into a large tin basin. Place this in a pan of ice water, and when it begins to cool, add the whites of the eggs, well beaten, the wine and flavor, and the whipped cream. Mix thoroughly, and pour into moulds that have been lined with sponge cake. Set away to harden.

With the quantities given two quart moulds can be filled. The lining may be one piece of sponge cake, or strips of it, or lady-fingers. The wine may be omitted.

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Source

Miss Parloa's New Cook Book

Categories

Charlottes.