(3142). Charlotte Bengalian (Charlotte Bengalienne)

Cook a flat of Genoese paste ( No. 3239), having it about three-eighths of an inch thick; invert it on a sheet of paper, pare off the upper crust and divide it into two bands, each to be two and three-quarters inches wide; cut one of these bands into short uprights slightly inclined toward the right, having them half an inch wide, and the other band the same width, only inclined toward the left. Put a. round piece of paper in the bottom of a charlotte mold, against its sides range a row of these uprights, inclining them according to their cut and alternating those with crusts with those without them. On this first row range a second the same way, only inclining the uprights in the opposite direction. Fill the charlotte with a banana "pain" preparation (No. 3195), and let harden in the ice-box for an hour and a half. Unmold the dessert on a dish, and just when ready to serve place a spun sugar ornament on top.

(3143). Charlotte Of Calville Apples (Charlotte De Pommes De Calville)

Cut in four pieces eight or ten Calville apples; peel and cook them in a covered saucepan with a little water, very little sugar, a bit of lemon peel and half a vanilla bean. When done and all the moisture is evaporated, press them through a sieve. Cover the bottom of a charlotte mold with lady finger biscuits, or eise butter biscuit for charlotte, cooked on a baking sheet covered with paper, three-eighths of an inch thick and cut up into long triangles, and form them into a rosette without any open space whatever between the pieces." From the same biscuits cut some even upright pieces three inches wide and the same height as the mold, which should be kept on ice. Pour the apple pulp into a round-bottomed pan and dilute with a gill of syrup mingled with a sheet and a half of gelatine that has been softened and dissolved. Stir the preparation on ice to thicken, and as soon as it begins to set pour in quickly two or three spoonfuls of good rum and then a quart of whipped cream. Two minutes after turn this into the charlotte mold and surround it with chopped ice, leaving it thus for one hour, and when needed unmold the charlotte on a folded napkin.

(3144). Charlotte A La Metternich (Charlotte A La Metternich)

Prepare a paste made by beating three whole eggs in a basin, and when creamy add half a pound of sugar, as much sifted flour, a pinch of ferula and some orange sugar (No. 3165). The paste should be quite firm. Then force it through a pocket on a buttered and floured baking sheet, having the pieces resemble lady fingers all of the same size, and bake in a moderate oven. Detach them from the sheet and cut one end off of about forty and leave till cold leaning against a support, so as to have them slightly bent on the uncut ends. Dip the cut end of each biscuit into sugar cooked to "small crack" (No. 171), drain it off and fasten the cakes upright against the thickness of a round flat of office paste; fasten each piece with cooked sugar, overlapping them slightly so that they form a pretty basket spread out open on the top. When the sugar is quite cold dress the basket on a dish and fill it with chestnut puree sweetened with vanilla sugar (No. 3165) and then mingled with whipped cream. Surround the base with candied chestnuts dipped in sugar cooked to " small crack."

(3145). Charlotte Russe (Charlotte Russe)

Lay a round sheet of white paper at the bottom of a charlotte mold and line it all around with will-pared lady fingers (No. 3377). Boil a pint of milk with half a split vanilla bean; beat up in a vessel six egg-yolks with six ounces of sugar and dilute the preparation with the boiling milk; pour it at once into the saucepan and thicken over a moderate fire without letting it come to a boil. Then take out the vanilla and add two leaves of gelatine softened in cold water then melted in a gill of boiling water. Run the whole through a fine Chinese strainer into a vessel and leave to cool until it begins to thicken slightly. Then mix with it the volume of three pints of whipped cream and pouring it at once into the charlotte mold cover with another round of paper and place the mold on ice for an hour and a half. When ready to use invert the charlotte on a cold dish covered with a napkin, remove the upper paper and place on top a cover, made with the same paste as the lady fingers, cut the same dimension as the charlotte, icing it with a white vanilla icing (No. 102) and decorate with a handsome design of preserved fruits or with royal icing.

(3146). Charlotte With Strawberries Or Raspberries (Charlotte Aux Fraises Ou Aux Framboises)

Cut a few large lady fingers or charlotte biscuits (No. 3377) into long triangles so as to be able to place them in the shape of a rosette in the bottom of a charlotte mold, pressing them down on their glazed side; cut out the center with a pastry cutter one and a quarter inches in diameter: replace this cut-out piece with a round of biscuit cut with the same cutter; then cut off the ends and sides of a few of the same biscuits so as to stand them upright against the sides of the mold sing them close to each other. Incrust the mold in ice. Strain first through a sieve and then through a tammy about two pounds of strawberries or raspberries; sweeten this pulp with some thick syrup flavored with orange peel and mixed with about two gelatine leaves or clear melted calf's foot jelly (No. 104); stir the preparation on ice and as soon as it thickens incorporate into it slowly the volume of a pint and a half of very firm, well-drained and slightly sweetened whipped cream. Fill up the mold with this and let harden for one hour on ice.

At the last moment dip the mold into tepid water and invert the charlotte on a napkin.