[2637—CHARLOTTE RUSSE]
Make a rosette on the bottom of the mould with some heart-shaped lady’s-finger biscuits, and line the sides with the same biscuits trimmed, set upright and close together.
This Charlotte may be garnished with a vanilla-, [pralin]-, coffee-, orange- or chocolate-flavoured cream Bavarois preparation; or a [763] ]Bavarois preparation made from a purée of such fruits as apricots, pine-apple, bananas, peaches, strawberries, etc.
The flavour or product which determines the character of the Charlotte should always be referred to on the menu, thus: Charlotte Russe à l’Orange or Charlotte Russe aux Fraises, etc.
[2638—CREAMS]
Cold creams, served as entremets, belong to two very distinct classes:
(1) Cooked Creams, which are, in short, but a variety of custard.
(2) The Creams derived from natural, fresh cream, whipped and sugared, the generic type of which is Chantilly cream.
Cooked Creams are prepared either in special little pots, in small silver or porcelain bowls, or in moulds. Those prepared in moulds are turned out when they are quite cold, and are called “Crèmes renversées” to distinguish them from the first two kinds which are always served in the utensil in which they have cooked.
For all that, the term “Crème renversée” has grown somewhat obsolete, and the modern expression for this kind of custards is “Crème moulée.”