Recipes > Desserts > Charlottes > Charlotte Russe (Fine)

Charlotte Russe (Fine)

Ingredients

• 1 quart of rich cream
• 1 scant pint of milk
• 6 eggs beaten very light
• vanilla
• 1 full ounce of Cox's gelatine
• sponge cake or lady-fingers

Instructions

Whip rich cream to a stiff froth and drain well on a nice sieve. To milk add eggs; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak gelatine in a very little water and warm over hot water. When the custard is very cold beat in lightly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, the side with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place, or, in summer, on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.

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Source

The White House Cookbook (1887)

Categories

Charlottes.