To make a French Tart


Take a pound of almonds, blanch and beat them into fine paste in a stone mortar, with rose-water, then beat the white breast of a cold roast turkey, being minced, and beat with it a pound of lard minc’t, with the marrow of four bones, and a pound of butter, the juyce of three lemons, two pounds of hard sugar, being fine beaten, slice a whole green piece of citron in small slices, a quarter of a pound of pistaches, and the yolks of eight or ten eggs, mingle all together, then make a paste for it with cold butter, two or three eggs, and cold water.