1449. CHARLOTTE, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 oblong-squares
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Bake a thin sheet of Genoese.
  2. When this has become thoroughly cold, proceed to cut it out into twenty-four oblong-squares, measuring four inches long, by an inch wide.
  3. Also cut out about twelve half moon or crescent shapes, of an equal size, in order that these may closely fit in with each other, so as to effectually cover the bottom of a charlotte-mould.
  4. A circular piece must also be prepared, with which to finish the centre.
  5. All these pieces must be glazed over with icing prepared of two colours in equal numbers; as for instance, one-half being pink, amber, green, or chocolate; while the other half is to be white.
  6. With the foregoing line the mould, and then fill the centre with any kind of cream described at No. 1433 and following numbers.
Original Text
1449. CHARLOTTE, A LA PARISIENNE. FIRST, bake a thin sheet of Genoese, and when this has become thoroughly cold, proceed to cut it out into twenty-four oblong-squares, measuring four inches long, by an inch wide; also about twelve half moon or crescent shapes, of an equal size, in order that these may closely fit in with each other, so as to effectually cover the bottom of a charlotte-mould; a circular piece must also be prepared, with which to finish the centre. All these pieces must be glazed over with icing prepared of two colours in equal numbers; as for instance, one-half being pink, amber, green, or chocolate; while the other half is to be white. With the foregoing line the mould, and then fill the centre with any kind of cream described at No. 1433 and following numbers.
Notes
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