Boil in half a pint of milk a split vanilla bean, till all the
flavour is extracted. Then strain the milk, and when it is cold
stir into it the yolks of four beaten eggs, and a quarter of a
pound of powdered loaf-sugar.
Simmer this custard five minutes over hot coals, but do not let it
come to a boil. Then set it away to cool. Having boiled an ounce
of the best Russian isinglass in a pint of water till it is
entirely dissolved and the water reduced to one-half, strain it
into the custard, stir it hard, and set it aside to get quite
cold.
Whip to a stiff froth a quart of rich cream, taking it off in
spoonfuls as you do it, and putting it to drain on an inverted
sieve. When the custard is quite cold, (but not yet set or
congealing,) stir the whipt cream gradually into it.
Take at circular mould of the shape of a drum, the sides being
straight. Cut to fit it two round slices from the top and bottom
of an almond sponge-cake; glaze them with white of egg, and lay
one on at the bottom of the mould, reserving the other for the
top.
Having thus covered the bottom, line the sides of the mould with,
more of the sponge-cake, cut into long squares and glazed all over
with white of egg. They must be placed so as to stand up all
round--each wrapping a little over the other so as to leave not
the smallest vacancy between; and they must be cut exactly the
height of the mould, and trimmed evenly. Then fill up with the
custard and cream when it is just beginning to congeal; and cover
the top with the other round slice of cake.
Set the mould in a tub of pounded ice mixed with coarse salt; and
let it remain forty minutes, or near an hour. Then turn out the
Charlotte on a china dish. Have ready an icing, made in the usual
manner of beaten white of egg and powdered sugar, flavoured with
essence of lemon. Spread it smoothly over the top of the
Charlotte, which when the icing is dry will be ready, to serve.
They are introduced at large parties, and it is usual to have two
or four of them.