Strawberry Charlotte.
- Ingredients—Some fine ripe strawberries.
- Some pistachio kernels, blanched and chopped.
- ½ teacupful of melted sweet jelly.
- Some strawberry cream.
Method.—Line a Charlotte Russe mould tastefully with the strawberries cut in half, dipping them in the jelly, and laying them in the tin with the cut side downwards.
Fill the spaces with the pistachios.
When the strawberries are quite firm, pour in some strawberry cream (see [Strawberry Cream]).
When set, dip into very hot water for a second or two to loosen the fruit, and turn on to a glass or silver dish.