|
|
Naple Charlotte Russe
|
- Make a double rule of your favourite sponge
cake; bake it in round deep patty-pan.
- When cold cut out the inside about
one-quarter of an inch from the edge and bottom, leaving the shell.
- Replace
the inside with a custard made of the yolks of four eggs beaten with a
pint of boiling milk, sweetened and flavored with vanilla.
- Lay on the top of this some
jelly or jam.
- Beat the whites of three eggs with three heaping tablespoons
of powdered sugar until it will stand in a heap; flavor it a little.
- Arrange egg whites on the jelly.
- Set charlotte aside in a cold place or refrigerator until time to serve.
|
|
|
|
|
|
|
