2630—Charlotte Carmen

Line the Charlotte with gaufrettes, and garnish it with the following preparation:—eight oz. of stewed tomatoes; four oz. of stewed red-capsicums, a pinch of powdered ginger, three oz. of candied ginger cut into dice, the juice of three lemons, half a pint of hot syrup at 32° (saccharom.), and five dissolved gelatine leaves.

Mix up the whole, and, when the preparation begins to thicken, add to it one and three-quarter pints of whisked cream.