preparation consisting of one pint of peach purée per quart of English custard, and the usual quantity of whisked cream.
Add some very ripe, sliced and sugared peaches, on putting the preparation into the mould.
[2634—OPERA CHARLOTTE]
Line a mould with Huntley and Palmer’s sugar wafers and garnish it with a vanilla-flavoured Bavarois preparation, combined with one-quarter of its bulk of a smooth purée of candied chestnuts, and a [salpicon] of candied fruit, macerated in Maraschino.
[2635—CHARLOTTE PLOMBIÈRE]
Line the Charlotte with lady’s-finger biscuits or with [gaufrettes]. When about to serve, garnish it with a Plombière ice (No. [2795]) and turn it out upon a napkin.
[2636—CHARLOTTE RENAISSANCE]
Line the bottom of the mould with a round piece of white paper, and the sides with rectangles of [Génoise], glazed white and pink. Set the glazed sides of the rectangles against the mould.
Fill the mould, thus lined, with a vanilla-flavoured Bavarois preparation, combined with raw peeled and sliced apricots and peaches, pine-apple cut into dice, and wild strawberries, all these fruits having been previously macerated in Kirsch. Let the preparation set in the cool or on ice.
When the Charlotte is turned out, remove the round piece of paper, and in its place lay a slice of pine-apple, cut from the thickest part of the fruit and decorated with candied fruit.