I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man may be nourished… I saw that the most important thing I had to do was to give myself to the reading of the Word of God and to meditation on it.

George Muller

CATEGORY	CUISINE	TAG	YIELD
	French		8	Servings

INGREDIENTS

12	oz	Ladyfingers [also known as sponge fingers]
20	oz	Creme fraiche
14	oz	Marrons glaces
1		Wineglassful rum
1		Glass water
4	oz	Sugar

INSTRUCTIONS

Soak the ladyfingers in a mixture of equal parts rum and water.
Line the bottom and sides of a charlotte mold with the biscuits. Whip the
creme fraiche with the sugar until stiff. Add the crumbled [but not
crushed] marrons glaces to two-thirds of the whipped cream [reserving the
last third: translator's insertion]. Place successive layers of chestnut
cream and soaked ladyfingers in the mold: a layer of chestnut cream, a
layer of ladyfingers, a layer of chestnut cream. End with a layer of
ladyfingers. Refrigerate overnight. Unmold before serving and cover with
the reserved cream.
NOTES
(1) Ladyfingers or sponge fingers can be bought under that name, but Julia
Child recommends that they be homemade for use in a charlotte. A recipe has
already been posted I believe, or one is found in her book "The French
Chef".
(2) In JC's recipe for an almond chocolate charlotte, she recommends lining
the mold with waxed paper before putting in the ladyfingers. Then the top
of the filled mold is covered with waxed paper, a saucer, and weighted
down.
Posted to FOODWINE Digest  by Esther Czekalski
<[email protected]> on Dec 22, 1997

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