No. 1265 Charlotte Prussienne.
Put a little jelly (flavoured with a little brandy and coloured of a beautiful crimson, with a little essence of cochineal) into a plain round mould, covering the bottom half an inch in depth; place it upon the ice, then line the sides of the mould with Savoy biscuits, 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.