Home › Recipes › Parisian Charlotte

Parisian Charlotte

Receipts and directions for making different colors of glaze or boiled icing were given in connection with white cases near the beginning of this book. Cut some thin sponge drops or sheets of sponge cake in squares and dip one side of them by means of a fork in the gaze and let them dry and harden. Have several colors. Line plain drum shaped molds with these colored squares checker-board fashion, dipping the edges in melted glaze or candy to make them stick. Then fill up the molds with any of the creams. When cold and set turn out and set on the table whole as directed for charlotte-russe.

Wanted--A Name. Is everything and all this country really running to pie? A Chicago lady tourist kindly wishing to do the writer a service described for him her way of making a "Charlotte-russe" that is highly esteemed among her circle of friends. It accordingly here appears in place. Bake 2 thin sheets of sponge cake on jelly cake pans and while they are still warm place them on soup plates and press them lightly to the shape. Fill one with whipped cream with gelatine in it. (Bavarian cream in effect) and place the other sheet of cake over it like a lid. This is convenient to cut. It can be covered with powdered sugar or with icing. It is good, excellent, but through some miserable prejudice or other we don't like to call it charlotte-russe. It is too much like pie.