Recipe For Making Chestnut Charlotte Russe

1 cup of chestnut purée. The yolks of four eggs. 1 cup of sugar. 1/2 cup of sugar. 1/3 cup of water. 1/2 teaspoonful of salt. 1 ounce of gelatine. 1/2 cup of candied fruit. 1/3 cup of cold water. 1/4 cup of wine. The whip from three cups of single cream. Lady-finger meringues. 1 cup of milk.

Make a boiled custard of the milk, yolks of eggs, half cup of sugar, and salt; add the gelatine softened in the cold water and gradually mix into the chestnut purée, diluted with the sugar and water cooked to a syrup; add the wine and fruit and stir over ice water until the mixture begins to set, then fold in the whip from the cream and turn into mould lined with meringues shaped like lady-fingers. Cut the meringues into triangular shape and fit into the bottom of the mould, first lining it with paper. Leave a narrow, but uniform, space between the meringues.