PEACH CHARLOTTE, A LA FRANÇAISE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

one dozen not-over-ripe peaches, cut into quarters, skinned, and the kernels taken from the stones
a pound-pot of peach-marmalade
brioche being used for the purpose instead of bread
some currant-jelly
a glass of noyeau

Instructions (4)

Place the prepared peaches in a sauta-pan with the peach-marmalade.
Toss over a stove-fire until the pieces of peach are just barely warmed through.
Fill a lined charlotte-mould with this preparation, using brioche instead of bread.
When serving, pour some currant-jelly, diluted with a glass of noyeau, around the base of the charlotte.

Original Text

PEACH CHARLOTTE, A LA FRANÇAISE.
ABOUT one dozen not-over-ripe peaches, cut into quarters, skinned, and the kernels taken from the stones, should be placed in a sauta-pan with a pound-pot of peach-marmalade; the whole to be tossed over a stove-fire until the pieces of peach are just barely warmed through; and with this preparation fill a lined charlotte-mould—brioche being used for the purpose instead of bread. When this charlotte is sent to table, some currant-jelly, diluted with a glass of noyeau, should be poured round the base.

Notes

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