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| | Charlotte Russe Recipe - Mrs Beeton Revisited from The Foody |
 | | For arranging the biscuits in the mould, cut them to the shape required, so that they fit in nicely and level them with the mould at the top, that, when turned out, there may be something firm to rest upon. |
 | | Mode - Procure about 18 Savoy biscuits, or ladies’-fingers, as they are sometimes called; brush the edges of them with the white of an egg, and line the bottom of a plain round mould, placing them like a star or rosette. |
 | | Whisk the cream to a stiff froth, with the sugar, flavouring, and melted isinglass; fill the charlotte with it, cover with a slice of sponge-cake cut in the shape of the mould; place it in ice, where let it remain till ready for table; then turn it on a dish, remove the mould, and serve. |
| thefoody.com /mrsbpudding/charlotterusse.html (528 words) |
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