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Charlotte Russe

  • 1 pint cream, whipped stiff
  • 1/2 ounce gelatine
  • 1/4 pint milk
  • Whites of 2 eggs
  • 1 cup powdered sugar
  • Flavor to taste
Dissolve gelatine in one-quarter pint of hot milk. Fasten lady fingers with icing, mix cream, whites of eggs and sugar together, add gelatine last, a little at a time. Beat quickly with a spoon.
Submitted by Cassyjean - Torrington, CT Jun 23, 2009 15 min 30 min 45 min


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