Charlotte Russe, -with Pistachios. This charlotte
is formed with biscuit; half of which is glazed white, half
light green with pistachios. The biscuit is cut in a slant-
ing direction, rising to the same height, and the same
length, as the charlotte mould; against the sides of which
the pieces of biscuit must be leaned, placing them one beside
the other, and alternating the shades. The bottom of the
mould is masked, first with a flat of paper, then with a round
of plain biscuit. This mould is embedded in ice, an hour
previous to serving; ten minutes afterward, it is filled with
some bavaroise preparation ; this preparation is composed
with a puree of pistachios, diluted with plain syrup, per-
Artistic Cookery 231
fumed with orange flowers, and glued, slightly thickened on
ice, by stirring it, then mixed with good whipped-cream —
three glasses full✪ Charlotte Russe with Pistachios; the cream must be mixed with the prepa-
ration by degrees only. The preparation having got firm,
the charlotte is turned out on a bottom of gum paste, the
top of which is simply bordered with a circle of white beads
of icing sugar, squeezed through a cornet. The basis of the
bottom may be garnished with jelly croutons, or chopped
jelly. The top of the charlotte is masked with a layer of
marmalade. The rim is surrounded with little glazed
biscuit; the center of this circle being garnished with
whipped cream, or chopped jelly.
Suedoise of Fruits, with Jelly. This dish is
formed in a high shaped charlotte mould; this mould is first
embedded in ice, then garnished along its sides, with little
balls of white apples and reddened pears, which must be
moderately boiled in light syrup. First they are left to cool
well on ice, then they are pricked with a larding needle,
and dipped in white, half-set jelly; then they are set against
the sides of the mould, alternating the shades by two and
two, thus forming diagonal stripes.
As soon as the fruits are raised, they are supported by a
coating of orange jelly, one-eighth of an inch thick,
applied on the bottom, and all round; the hollow is then
filled by a pineapple bavaroise preparation with pistachios or
strawberries, mixed up with a salpicon of preserved fruits✪ Suedoise of Fruits, with Jelly.
The preparation must be kept- on ice for an hour. At serv-
ing time, the mould is quickly dipped in warm water, and
the entremets turned out on a bordered bottom of gum
paste. The top of the suedoise is then decorated with a
fine rosace of preserved fruits or of jelly, the center of which
is garnished with a fine green gage. The bottom of the
dish may be also garnished "."ifh chopped jelly, or with
jelly croutons.
232 Artistic Cookery
Page 132 · 2 recipe records on this page
Presented as published in 1894. 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
Charlotte Russe, -with Pistachios. This charlotte is formed with biscuit; half of which is glazed white, half light green with pistachios. The biscuit is cut in a slanting direction, rising to the same height, and the same length, as the charlotte mould; against the sides of which the pieces of biscuit must be leaned, placing them one beside the other, and alternating the shades. The bottom of the mould is masked, first with a flat of paper, then with a round of plain biscuit. This mould is embedded in ice, an hour previous to serving; ten minutes afterward, it is filled with some bavaroise preparation ; this preparation is composed with a puree of pistachios, diluted with plain syrup, per-
Artistic Cookery 231
fumed with orange flowers, and glued, slightly thickened on ice, by stirring it, then mixed with good whipped-cream — three glasses full; the cream must be mixed with the preparation by degrees only. The preparation having got firm, the charlotte is turned out on a bottom of gum paste, the top of which is simply bordered with a circle of white beads of icing sugar, squeezed through a cornet. The basis of the bottom may be garnished with jelly croutons, or chopped jelly. The top of the charlotte is masked with a layer of marmalade. The rim is surrounded with little glazed biscuit; the center of this circle being garnished with whipped cream, or chopped jelly.
Suedoise of Fruits, with Jelly. This dish is formed in a high shaped charlotte mould; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they are left to cool well on ice, then they are pricked with a larding needle, and dipped in white, half-set jelly; then they are set against the sides of the mould, alternating the shades by two and two, thus forming diagonal stripes.
As soon as the fruits are raised, they are supported by a coating of orange jelly, one-eighth of an inch thick, applied on the bottom, and all round; the hollow is then filled by a pineapple bavaroise preparation with pistachios or strawberries, mixed up with a salpicon of preserved fruits. The preparation must be kept- on ice for an hour. At serving time, the mould is quickly dipped in warm water, and the entremets turned out on a bordered bottom of gum paste. The top of the suedoise is then decorated with a fine rosace of preserved fruits or of jelly, the center of which is garnished with a fine green gage. The bottom of the dish may be also garnished with chopped jelly, or with jelly croutons.
232 Artistic Cookery
Records on this page
Charlotte Russe with PistachiosSuedoise of Fruits, with Jelly