Charlotte de Russe
298. Get a sponge cake which has been baked in a mould, and weighing about two pounds or little more. Place this in the centre of a deep china or glass dish. Mix together half a pint of wine with half a pint of water, and sweeten it well with white sugar. Pour this over the cake, which should have been baked the day before; let it stand till it has absorbed as much of the wine as it will take up, then make a custard according to the following directions: Put over the fire three half-pints of milk, well sweetened and flavored with lemon or vanilla, and as soon as it is ready to boil stir in very gradually the yelks of six eggs which should have been well beaten. As soon as the milk and egg begins to bubble a little at the edges, take it off the fire. When the custard is lukewarm pour it round the cake in the dish; whisk the whites of the eggs to a stiff, dry froth, sweeten them with powdered white sugar and flavor with essence of lemon or lemon juice. Pile the whites on the top of the cake and serve it immediately.