Reference > Farmer's Cookbook > COLD DESSERTS > Crême aux Fruits
  Mont Blanc Charlotte Russe  
CONTENTS · BIBLIOGRAPHIC RECORD

Crême aux Fruits

1/4 box gelatine or
Whites 2 eggs
1 tablespoon granulated gelatine
1/2 pint thick cream
1/4 cup cold water
1/3 cup milk
1/4 cup scalded milk
1/3 cup cooked prunes, cut in pieces
1/2 cup sugar

1/3 cup chopped figs

Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mont Blanc Charlotte Russe  
 
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