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Charlotte Russe with Coffee

Thoroughly clean and line eight small charlotte-russe moulds with lady's-finger cakes, cut in halves; and if they should be higher than the moulds, trim them off at the edge. Add to one pint of vanilla cream two tablespoonfuls of coffee essence; beat all together well for two minutes, and fill the moulds with the mixture. Turn them out onto eight dessert-plates, spread a little more cream on the top, and cover each with one macaroon. Dress the remainder of the cream around the plates, and serve.