Make a Charlotte de Russe as follows
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- a quart of cream
- a pound of fine white sugar
- a teacup of hot milk
- Water
- an ounce of isinglass small
- Sponge cake
- a quart of milk
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Break an ounce of isinglass small, and put to it a teacup of hot milk or water ;
- set it on a stove until all is dissolved;
- then strain it through a bit of muslin to half a pound of fine white sugar.
- When very nearly cold, add it to a quart of cream, already beaten to a froth ;
- continue to beat it for a few minutes, holding the pan on ice ;
- having fined your moulds with lady-fingers, pour your cream in, cover it with lady-fingers or sponge cake sliced.
- Turn it out and serve.
- Isinglass.
- — There are three sorts of isinglass : American, and English, and Russia, which is three times the price of the others ;
- only one-third as much is required of it as of Cooper's isinglass, for a quart of milk, which is one ounce.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Spatula
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Sieve