(3007). Charlotte A La Destrey (Charlotte A La Destrey)

Butter a charlotte mold, either round or oval, this depending on the dish required for serving, and line it with fine foundation paste (No. 135), then let stand in the ice-box for half an hour. Cut eight apples in quarters, peel, core and lay them beside each other on a buttered baking sheet; besprinkle with sugar and cover with a sheet of buttered paper, then cook in the oven and when done remove and let cool off. Prepare a frangipane cream (No. 43); add to it a few spoonfuls of cream rice (No. 160) and a salpicon of fruit, such as green almonds, pears, apricots, a little orange peel cut in thin shreds and a few crushed macaroons. Fill up the charlotte in layers of cream and apples (peaches or pears may be substituted), and smooth the surface; lay the mold on a baking pan, push it into the oven and let cook for about one hour; as soon as finished remove and let rest for ten minutes before unmolding it on a dish, then cover with well-reduced apricot marmalade (No. 3675) and sprinkle highly with chopped roasted almonds; decorate the top with an angelica rosetteand around the base of this with a circle of fine halved pistachios; fasten a nice cherry in the center of the rosette and all around a circle of preserved cherries (demi-sucre), cut in two and laid flat on the charlotte.

Serve at the same time as this entremets a sauce-boat of English cream sauce, flavored with brandy and Madeira (No. 3004).

(3008). Apple Charlotte (Charlotte De Pommes)

Cut a few russet apples in four, peel, core and mince them up rather coarsely, then put them into a sautoir with some melted butter; stir and toss incessantly over a good fire until the moisture is reduced, then sweeten. Butter a four-inch high by four and a half inches in diameter charlotte mold, cover the bottom with a flat rosette made of long triangles of bread, an eighth of an inch thick, pointed on one end and rounded on the other, carefully dipping them as needed in clarified butter. These slices should slightly overlap each other. Remove the center with a one-inch tube and replace with a round of bread of the same size dipped in butter. Cut some one-eighth inch thick slices of bread into inch-wide strips, having them somewhat higher than the mold; dip them in clarified butter and apply them upright to the inner side of the mold, one overlapping the other, cut flush with the mold; cover the bottom and sides of the mold with part of the apples, and in the center put three spoonfuls of apricot marmalade (No. 3675); finish filling with the remainder of the apples, and cover these with a round piece of bread the same size as the mold, then lay the mold on a small baking sheet, push it into a hot oven and leave for twenty-five to thirty minutes, so that the bread becomes a fine golden color.

Should it brown too fast put a metal cover on top. Invert the charlotte on a hot dish and serve it at once with an apricot and maraschino sauce poured around (see Humboldt pudding, No. 3100).

Fig. 573.

Fig. 574.