The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

and fill with a bavaroise au maresquin (No. 1262), place it upon ice till set, and when ready to serve dip the bottom of the mould very quickly in warm water, and turn it over upon your dish. No. 1266. _Charlotte Russe en mosaïque._ Have a plain round mould, at the bottom of which lay some grapes (white and black), strawberries, pieces of apples (stewed), pears, or any fruit in season; cover the bottom, variegating them as much as possible to imitate mosaic, set the mould upon ice, and pour in a little clear jelly, but only sufficient to just cover them; when set line the side of the mould with the biscuits, and fill as for charlotte russe, only introducing angelica and stewed apples, cut in large dice, with the cream. No. 1267. _Charlotte Russe aux Liqueurs._ Line a mould as directed in either of the three last articles, and fill with a cream made as for the crème au maresquin (No. 1251), only using one glass of curaçoa, one of noyeau, and one of maresquino, instead of all maresquino. No. 1268. _Charlotte aux Fraises._ Line a plain round mould with ripe strawberries by burying the mould in ice to the rim, and dipping the strawberries in calf’s-foot jelly, first covering the bottom with them cut in halves, the cut side downwards, afterwards building them up the sides, the jelly (which must be cold, but not set) causing them to adhere; when finished, fill it with the cream as directed for the charlotte russe, and when ready to serve, dip the mould in warm water, and turn it out upon your dish. The cream must be very nearly set when you pour it in, or it would run between the strawberries and produce a bad effect. No. 1269. _Gateaux aux Fruits de belle saison._ Line a charlotte mould very tastefully with various kinds of fruits (such as stoned cherries, strawberries, pieces of peaches, apricots, apples, or pears, cut into very tasteful shapes, stewed in a little syrup, and drained upon the back of a hair sieve), by dipping them