The encyclopædia of practical cookery

Charlotte Russe a la Princess Royal. -Put 3 breakfastcupfuls of milk into a saucepan, and add the thin rind of a lemon, a slight flavouring of cinnamon and noyeau, sufficient sugar to sweeten, and ljoz. of soaked gelatine. Place the saucepan on the side of the fire, or over a very slow one, and stir gently until all the gelatine is dissolved, without letting the liquor boil or get too hot ; then turn it out on to a fine sieve, rub as much through as possible, colour one half with cochineal, and let the whole cool. Pack a Charlotte-mould in ice, pour in a little warmed sweet jelly, masking the bottom and sides with it, decorate the mould with any kind of small preserved fruit or fruits, cover them over with more of the jelly, and let this set. Place a small mould inside the larger Fig. 412. Charlotte Russe a la Princess Royal. one, fill the cavity between them with, first, a little of the redcoloured jelly, then the white or plain, then Dantzic or gold and silver jelly, and so on until the space is full, allowing one layer to set before another is put in, and when all is firm remove the small mould. Put a breakfast-cupful of well-whipped cream into a basin and whisk in Joz. of dissolved gelatine, a flavouring of noyeau, and sufficient sugar to sweeten ; pour this into the centre of the mould, pack ice on the top, turn it out when set, and put a small quantity of well-whipped cream on the top in the shape of a ball, with smaller ones put round the dish at the base, or ornament the top with a princess royal crown on a rosette or star of angelica (see Fig. 412). A little desiccated cocoa-nut should be mixed with the cream placed on and round it, to give a flavour to it. Charlotte Russe with Liqueurs. — This is prepared as for other Charlottes Russes, with the exception that a wineglassful each of curaqoa, noyeau, and maraschino are used in the cream. Charlotte Russe with Pine-apple Flavouring'. — Line a Charlotte-mould with paper, and arrange some finger biscuits (savoy) at the bottom and sides so as to form a rosette, putting the biscuits on their glazed side. Cut straight, on ends and sides, some other biscuits, having them as long as the height of the mould ; arrange these biscuits, standing up, close together round, and slightly leaning against the sides, laying them on also with their glazed side ; then put the mould in ice. Next prepare a mixture of loz. of gelatine dissolved in J pint of pine-apple syrup, a little lemon- or orange-zest, and the juice of an orange ; strain the liquid into a sugar-boiler, put it in ice, and stir it well so that it will thicken to the density of For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Charlottes — continued. cream ; then remove it from the ice, and add £ pint of wellwhipped cream and 6oz. or 7oz. of fresh or preserved pineapple cut into small dice. Pour this into the Charlotte, and let it remain for an hour. Turn it out, and serve on a dish with a folded napkin spread over it.