Charlotte Bengalian

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.