Charlotte à l'Alexandra

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for the charlotte
for serving
Instructions (9)
  1. Take a plain Charlotte mould, oil it, and line it with an oiled paper.
  2. Arrange round it some vanilla or sponge finger biscuits, trimming them as may be necessary to fix them nicely and evenly in the mould.
  3. Fill the mould up with a chocolate bavarois.
  4. Put the mould aside in a cold place or on ice till the bavarois is set.
  5. When ready to serve dip the Charlotte mould in hot water for a moment.
  6. Pass a cloth over the bottom to absorb any moisture, and turn the charlotte out on to a dish.
  7. Remove the paper.
  8. Pour a thick apricot sauce over and round the Charlotte.
  9. Sprinkle it with some blanched and shredded pistachio kernels.
Original Text
Charlotte à l'Alexandra. (Charlotte à l'Alexandra.) Take a plain Charlotte mould, oil it, and line it with an oiled paper, and arrange round it some vanilla or sponge finger biscuits, trimming them as may be necessary to fix them nicely and evenly in the mould, then fill the mould up with a chocolate bavarois, and put the mould aside in a cold place or on ice till the bavarois is set. When ready to serve dip the Charlotte mould in hot water for a moment, pass a cloth over the bottom to absorb any moisture, and turn the charlotte out on to a dish; remove the paper and pour a thick apricot sauce over and round the Charlotte, and sprinkle it with some blanched and shredded pistachio kernels. This is a nice sweet either for luncheon or dinner.
Notes
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