*  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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