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A French Charlotte

1035. Soak well half a pound of macaroons in sherry, have ready a mould formed of the bottom and sides of an almond sponge-cake with the inside cut away, leaving the walls an inch thick, lay the dissolved macaroon at the bottom, over them a thick layer of preserve, and fill up with stiff whipped cream heaped high in the centreornament the edge with icing.