Charlotte a la Metternich

Prepare a paste made by beating three whole eggs in a basin, and when creamy add half a pound of sugar, as much sifted flour, a pinch of fecula and some orange sugar (No. 3165). The paste should be quite firm. Then force it through a pocket on a buttered and floured baking sheet, having the pieces resemble lady fingers all of the same size, and bake in a moderate oven. Detach them from the sheet and cut one end off of about forty and leave till cold leaning against a support, so as to have them slightly bent on the uncut ends. Dip the cut end of each biscuit into sugar cooked to "small crack" (No. 171), drain it off and fasten the cakes upright against the thickness of a round flat of office paste; fasten each piece with cooked sugar, overlapping them slightly so that they form a pretty basket spread out open on the top. When the sugar is quite cold dress the basket on a dish and fill it with chestnut puree sweetened with vanilla sugar (No. 3165) and then mingled with whipped cream. Surround the base with candied chestnuts dipped in sugar cooked to "small crack."