> Mam za tydzien w swoim dodatku opublikowac przepis na Charlotte Russe.
> Niestety moj wlasny przepis (tzn. przepisany kiedys przeze mnie i bardzo
> dawno temu wykonany) mi zginal i nie pamietam jak po kolei sie to
> przyrzadza. Znalazlem co prawda w sieci przepis ale cos mi sie nie zgdza
> zwalaszcza niepokoi mnie skladnik pod nazwa ladyfingers. Moze ktos wie
co to
> jest lub ma przpeis na to cudo jablkowe. Nie ukrywam, ze najbaradziej
licze
> na niezawodne Magde i Krysie
Kiepsko sie otwiera ale to oto ci chodzi, podluzne biszkopty po prostu:
http://www.geocities.com/NapaValley/2490/lfingers.ht
m

Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly
dry, finger-shaped sponge cakes.

The Epicurious OnLine Dictionary describes a "ladyfinger" as a "light,
delicate sponge cake roughly shaped like a rather large, fat finger. It's
used as an accompaniment to ice cream, puddings and other desserts.
Ladyfingers are also employed as an integral part of some desserts,
including Charlottes. Ladyfingers can be made at home or purchased in
bakeries or supermarkets."

According to the Parisian cooking school, Le Cordon Bleu, leftover sponge
cake, brioche, or genoise cake may be used in place of ladyfingers. They
advise cooks to be careful, for ladyfinger batter is very fragile. They
recommend folding the flour and yolks in very carefully into the meringue
so that the whites don't lose their volume.

Ladyfingers may be stored up to a week in an airtight container. They may
also be frozen to extend their useful life.

pozdr. Jerzy