Russian Charlotte

Thumbnail of Russian Charlotte recipe

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.

No. 863