Method

Scald and remove the skins from 1 lb sweet and ¼ lb bitter almonds, grind the nuts, and mix in a stoneware bowl for 1 hour, beating in 60 strained egg yolks one by one. After each egg yolk, sprinkle on 1 spoon sugar, ultimately incorporating 1 full pound sugar or even a little more. Add a little nutmeg and, finally, 60 beaten egg whites. Pour into a pan greased with unsalted butter and strewn with rusk crumbs and place in a rather hot oven. (For 6 persons, use ¼ the indicated proportions.)

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