Charlotte Russe

1 pt. whipping cream
4 eggs
1/2 cup sugar
1 env. plain gelatin
1 pt. sherry wine
2 doz. lady fingers
1/4 lb. almonds

Beat eggs separately. Whip cream stiff. Dissolve gelatin in cold water
and then in hot water. Mix with egg yolks and flavor with sherry. Add
sugar in whites and cream. Reserve some sherry to dip lady fingers in.



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