I am hosting a Mayday party and will be serving a Russian-themed menu. For dessert, I'm planning on serving Charlotte Malakoff, a variant on Charlotte Russe, from a recipe by Julia Child in Mastering the Art of French Cooking. In the recipe, Mde. Child states firmly that one should use only "ladyfingers of premium quality---dry and tender, not spongy and limp."
As my knowledge of ladyfingers is limited, I'd like to know whether she is recommending the kind found in most grocery stores, the Stella D'oro type,for example, or not? If the latter, where in Manhattan can I purchase her ladyfingers of choice? Any suggestions are appreciated.