Recipe or source entry
Russian Charlotte
Trim about six ounces of finger-biscuits, perfectly straight, so as to make them fit closely to one another, and line the bottom and sides of a plain mould with them; imbed the mould in rough ice; fill it with any one of the preceding creams (to which add half a pint of whipped cream), and when set, turn it out on its dish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter25/russian-charlotte.html- Legacy revision
8531e8373e9b- Source checksum
bcca5950595ba90478312b7109dc0d48a8483af38dc388967f2559cc4dbee2fc- Legacy text checksum
33e1c4d0036755ca1654ba16e42ea99fd6d03c5f8f02568ad3fda0ef06b1fa0d
Cite this page
Russian Charlotte. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter25/russian-charlotte.html