Mosaic Charlotte. — Put a layer of some white and black
grapes, strawberries, small pieces of stewed apples, pears, or
any fruit obtainable that is in season, in a plain mould ; mix
the varieties as much as possible to give a mosaic appearance, j
Put the mould upon the ice and pour in sufficient clear jelly
to cover them. When the jelly has set, line the mould with
savoy biscuits, cutting them, and putting them at the bottom !
to form a rosette, also placing them upright round the sides, j
cutting off a piece from the ends of each, and trimming the
edges so that they will stand close together at the side of
the mould. Pill the centre with a vanilla cream, with a little ]
angelica, stewed apples cut in dice, and a wineglassful of
brandy added. Let it remain on the ice until set, then turn
it out, set a pile of candied cherries on the top (see Fig. 413),
and serve.
Neapolitan Charlotte. — Line a well-buttered Charlotte-mould
with some tartlet paste, cover this with paper, fill the centre
For details respecting Culinary Processes, Utensils,
Charlottes — continu ed .
with flour, or dried grains, to preserve the shape, put in into
the oven, and bake. When done, turn the flour or grain out
of the mould, and let the Charlotte-case cool ; then turn it
out, give the mould a good wiping, place the Charlotte back
in it, and put it on the ice. Prepare a mixture of chestnut-
bread with gelatine, stir, thicken it on the ice, and then
add 5oz. of sultana raisins, the same quantity of preserved
peel of citron, orange, and lemon sliced small, and 4 table-
spoonfuls of marachino ; put this into the Charlotte, and let
it remain for an hour. When ready, just dip the mould into
, hot water, turn the Charlotte out, place a layer of apricot
marmalade on the outside, smooth it with a spatula or knife-
blade, and decorate the top with a rosette made of preserved
fruits and candied angelica.
Polisli Charlotte. — (1) Cut a sponge cake transversely, dip
each piece in any kind of cream, then place them back, giving’
the cake its original shape as nearly as possible. Put the
cake on to a fancy dish, cover it with cream, strew caster
sugar on the top, and decorate it according to fancy with
preserves or sweetmeats. Garnish round the base of the cake
with sweetmeats and croutons of red-currant jelly. Place
the dish over ice, and leave it there for an hour or two.
(2) Take a timbale-mould and bake a vanilla-flavoured
sponge cake in it. When it is cold, cut it transversely into
slices about Jin. in thickness, and upon each slice put some
frangipane cream flavoured with vanilla. Put the slices on
a dish in their original positions, and mask the outside with
a slight layer of apricot marmalade and then a layer of
meringue ; smooth it, and decorate with a cornet, arranging
it so that when cooked it can be decorated with preserved
fruits and paste. Sprinkle some finely-powdered sugar over
the meringue, and put it in a moderately hot oven to bake
so as to give the meringue a nice yellow colour. Take the
Charlotte out of the oven when done, wipe the dish well,
decorate the meringue with apple and gooseberry jelly, and
serve. A little vanilla-flavoured cream should be served
separately in a boat.
Page 237
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mosaic Charlotte. — Put a layer of some white and black grapes, strawberries, small pieces of stewed apples, pears, or any fruit obtainable that is in season, in a plain mould ; mix the varieties as much as possible to give a mosaic appearance, j Put the mould upon the ice and pour in sufficient clear jelly to cover them. When the jelly has set, line the mould with savoy biscuits, cutting them, and putting them at the bottom to form a rosette, also placing them upright round the sides, j cutting off a piece from the ends of each, and trimming the edges so that they will stand close together at the side of the mould. Pill the centre with a vanilla cream, with a little ] angelica, stewed apples cut in dice, and a wineglassful of brandy added. Let it remain on the ice until set, then turn it out, set a pile of candied cherries on the top (see Fig. 413), and serve.
Neapolitan Charlotte. — Line a well-buttered Charlotte-mould with some tartlet paste, cover this with paper, fill the centre
For details respecting Culinary Processes, Utensils,
Charlottes — continu ed .
with flour, or dried grains, to preserve the shape, put in into the oven, and bake. When done, turn the flour or grain out of the mould, and let the Charlotte-case cool ; then turn it out, give the mould a good wiping, place the Charlotte back in it, and put it on the ice. Prepare a mixture of chestnutbread with gelatine, stir, thicken it on the ice, and then add 5oz. of sultana raisins, the same quantity of preserved peel of citron, orange, and lemon sliced small, and 4 tablespoonfuls of marachino ; put this into the Charlotte, and let it remain for an hour. When ready, just dip the mould into
, hot water, turn the Charlotte out, place a layer of apricot marmalade on the outside, smooth it with a spatula or knifeblade, and decorate the top with a rosette made of preserved fruits and candied angelica.
Polisli Charlotte. — (1) Cut a sponge cake transversely, dip each piece in any kind of cream, then place them back, giving’ the cake its original shape as nearly as possible. Put the cake on to a fancy dish, cover it with cream, strew caster sugar on the top, and decorate it according to fancy with preserves or sweetmeats. Garnish round the base of the cake with sweetmeats and croutons of red-currant jelly. Place the dish over ice, and leave it there for an hour or two.
(2) Take a timbale-mould and bake a vanilla-flavoured sponge cake in it. When it is cold, cut it transversely into slices about Jin. in thickness, and upon each slice put some frangipane cream flavoured with vanilla. Put the slices on a dish in their original positions, and mask the outside with a slight layer of apricot marmalade and then a layer of meringue ; smooth it, and decorate with a cornet, arranging it so that when cooked it can be decorated with preserved fruits and paste. Sprinkle some finely-powdered sugar over the meringue, and put it in a moderately hot oven to bake so as to give the meringue a nice yellow colour. Take the Charlotte out of the oven when done, wipe the dish well, decorate the meringue with apple and gooseberry jelly, and serve. A little vanilla-flavoured cream should be served separately in a boat.