Meaning of charlotte russe | Babel Free

Definitions

A dessert of custard or whipped cream enclosed in sponge cake, often in the form of ladyfingers.

Equivalents

Examples

“And Mrs. Newcome was not unkind: and if Clive had been really a young duke, I am sure he would have had the best bed-room at Marble Hill, and not one of the far-off little rooms in the boys' wing; I am sure he would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding as fell to his lot; […]”

“Cod and oyster sauce; smelt tossed with eggs, and made piquant with a squeeze of lemon (don't forget the lemon); chocolate custards, and a proper variety of puff-pâtés, blancmange, jellies, ice-creams, and Charlotte russe, are not bad to take, and, moreover, commend themselves to the pious conscience, for they are not forbidden by pope or council.”

“But people don't think of training cooks, though they train ballet-girls, sempstresses, and bonnet-makers. A good Charlotte Russe is a higher effort of talent than a bonnet.”

“When we reflect on the peanuts, oranges, soda water, cream cakes, bananas, claret punch, oysters, lemonade, Welch rare bits, ale, chicken and lobster salad, lager, pie, charlotte russe, ice cream, and cake and so forth, which are nightly mingled in the undergraduate's stomach, we are unavoidably led to remember that Blair is said to be the best undertaker in the city, though Hoadly and Co. are perhaps more handy for the student trade.”

“The Bavarian creams all make good charlottes-russe, the peach Bavarian making an especially delicious one. Sometimes these mixtures are frozen, and put into charlotte molds; the cake is formed in molds a trifle larger.”

“There was a bakery store to one side of it which sold beautiful charlotte russes with red candied cherries on their whipped-cream tops for those who were rich enough to buy.”

“Charlotte Russe emerged during First Empire France, under the name charlotte à la Parisienne. (The Russian charlotte is the Parisian charlotte, the name change a consequence of Carême's employ; he went to work for a tsar and paid appropriate homage.) […] Variations proliferated, and charlottes Russe appeared on dessert menus from La Côte Basque, where cream was hand whisked and savoie biscuits hand piped, to the 24-hour diner on Route 2, whose fillings may have been instant pudding or canned whipped topping, cookies from a cellophane bag, and garnishes canned peaches or strawberry pie topping.”

CEFR level