*  Exported from  MasterCook II  *
 
                              Charlotte Russe
 
 Recipe By     : Mrs. David A. Faber
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Alcohol                          Desserts
                 Make Ahead                       Puddings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Egg Whites
      1/2  Cup           Sugar -- sifted
    1      Tablespoon    Unflavored Gelatin
      1/2  Cup           Milk
    2      Teaspoons     Vanilla
    2      Tablespoons   Sherry
    1      Pint          Whipping Cream -- whipped
                         Ladyfinger Cookies
 
 Beat egg whites until stiff, add sugar slowly and mix well.  Softene
 gelatin in milk and place on very low heat for a few minutes until
 gelatin is thoroughly dissolved.  Cook gelatin and milk mixture a
 little, and pour this over the egg whites and sugar mixture, mixing
 well.  Add vanilla and sherry.  Then fold in cream which has been
 whipped, and pour Charlotte into a decorative serving bowl.  Chill. 
 Ladyfingers may be placed in the bowl first, around the sides, before
 pouring in the Charlotte.  May be prepared the day before.
 
 Serves:  6
 
 Source:  “Mountain Measures” --Junior Leauge of Charleston, WV
 ed. 1974
 
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