German Ladies' Fingers

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat one hour the yolks of five eggs with half a pound of sugar; add half a pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix well; add half a pound of flour very gradually. Roll out the paste, and cut it into strips the length and size of the forefinger; beat lightly the whites of two eggs, and wet the fingers.