Apple Charlotte, or Charlotte de Pommes

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for the mould
for the filling
for serving
Instructions (15)
  1. Butter a plain mould (a round or square cake-tin will answer the purpose quite well).
  2. Line the mould entirely with thin slices of the crumb of a stale loaf, cut so as to fit into it with great exactness, and dipped into clarified butter.
  3. Fill the mould to the brim with apple marmalade.
  4. Cover the top with slices of bread dipped in butter.
  5. Place a dish, a large plate, or the cover of a French stewpan with a weight upon it on top.
  6. Send the Charlotte to a brisk oven for three quarters of an hour should it be small, and for an hour if large.
  7. Turn it out with great care, and serve it hot.
  8. Ensure the strips of bread join very perfectly, for if any spaces were left between them the syrup of the fruit would escape and destroy the good appearance of the dish.
  9. If there is not sufficient marmalade prepared to fill the mould entirely, a jar of quince or apricot jam, or of preserved cherries even, may be added to it with advantage.
  10. The butter should be well drained from the Charlotte before it is taken from the mould.
  11. Sugar may be sifted thickly over it before it is served, or it may be covered with any kind of clear red jelly.
Alternative crust formation
  1. Line the mould with small rounds of bread stamped out with a plain cake or paste cutter.
  2. Dip the bread rounds in butter.
  3. Place the rounds with the edges sufficiently one over the other to hold the fruit securely.
  4. The strips of bread are sometimes arranged in the same way.
Original Text
AN APPLE CHARLOTTE, OR CHARLOTTE DE POMMES. Butter a plain mould (a round or square cake-tin will answer the purpose quite well), and line it entirely with thin slices of the crumb of a stale loaf, cut so as to fit into it with great exactness, and dipped into clarified butter. When this is done, fill the mould to the brim with apple marmalade; cover the top with slices of bread dipped in butter, and on these place a dish, a large plate, or the cover of a French stewpan with a weight upon it. Send the Charlotte to a brisk oven for three quarters of an hour should it be small, and for an hour if large. Turn it out with great care, and serve it hot. If baked in a slack oven it will not take 487a proper degree of colour, and it will be liable to break in the dishing. The strips of bread must of course join very perfectly, for if any spaces were left between them the syrup of the fruit would escape and destroy the good appearance of the dish: should there not have been sufficient marmalade prepared to fill the mould entirely, a jar of quince or apricot jam, or of preserved cherries even, may be added to it with advantage. The butter should be well drained from the Charlotte before it is taken from the mould; and sugar may be sifted thickly over it before it is served, or it may be covered with any kind of clear red jelly. A more elegant, and we think an easier mode of forming the crust, is to line the mould with small rounds of bread stamped out with a plain cake or paste cutter, then dipped in butter, and placed with the edges sufficiently one over the other to hold the fruit securely: the strips of bread are sometimes arranged in the same way. 3/4 to 1 hour, quick oven.
Notes
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