[F. charlotte: possibly the feminine proper name.] A dish made of apple marmalade covered with crumbs of toasted bread. Hence Charlotte Russe, a dish composed of custard enclosed in a kind of sponge-cake.
1855. Thackeray, Newcomes, v. He would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding.
1859. Sala, Tw. round Clock (1861), 246. Charlottes of a thousand fruits.
1860. O. W. Holmes, Elsie V. (1887), 90. Charlottes, caky externally, pulpy within.
