"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Charlotte Russe Recipe

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This recipe for Charlotte Russe, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tan Brown
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pt cream
1 cup sugar
7 egg whites
1/3 box plain gelatin
1 cup whole milk

Melted chocolate ???
Wine and Vanilla ???
Nuts or fruit ???

Directions:
Directions:
Heat milk enough to dissolve gelatin - put aside to cool.
Whip cream and sugar together until stiff.
Whip egg whites until stiff.
Add gelatin and milk to cream and fold in beaten egg whites.

Melted chocolate may be added to 1/2 of mixture and wine and vanilla to other 1/2. Nuts or fruit may be used????????

 

 

 

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