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Individual Charlottes (Best and easiest made)

Are best and easiest made with either the friar's omelet mixture preceding, or the apple custard pudding following; use the deepest gem pans; if fluted or otherwise ornamented shapes, so much the better. Brush them over with a brush dipped in soft butter, coat with bread crumbs, fill and bake like the large apple cake. When done have some sauce doree ready; mix into it a nearly equal amount of thick cream whipped to froth, and pour this around the charlottes. Another way is to place a spoonful of meringue on each one and set the charlottes back in the oven on a baking pan to color. Place two or three red raspberries on top of the meringue. No sauce required.