Savoy Biscuits, Cold

Take a little more than half a pound of very fine dry flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs very fresh; if the eggs are large, fourteen are sufficient. Rasp over the sugar the peel of two lemons or oranges; put that sugar to dry; then have two vessels, one for the whites and one for the yolks; break the eggs one by one, and be particular in smelling them, as one bad one will spoil all; put the dry sugar with the yolks, and work them together with two new wooden spoons, put also the sugar of lemon; next whip the whites very firm, and to prevent them from turning, put a small pinch of calcined alum, in powder; when the whites are very firm, take half to mix with the yolks; then put all together, and put the flour into a hair sieve, and sift it over the eggs; mix gently with the whip, then butter a mould, and powder it over with fine sugar; put the biscuit into the mould a little at a time, to prevent the bladders at the top; put some ashes on a baking-dish, and put the mould over this in the oven; the heat must be moderate; about one hour is requisite to bake this biscuit, and mind not to move it till it is quite done.

Biscuits In Cases

Make some small paper cases, and use the same preparation as above. Do not fill the cases too much, and put some coarse sugar oyer them before you put them into the oven, which must not be too hot.

Biscuits A La Cuilliere

Take a silver spoon, and use the same paste as above. To dress Savoy biscuits, and biscuits a la Cuillihre, you must glaze them with fine sugar, and bake them in a very temperate oven.

Paste For Tarts

Spread on the table two handfuls of flour, two spoonfuls of pounded sugar, a pinch of salt, an ounce of butter, and a little water to melt the salt. Make a hole in the middle of the flour; break into it two whole eggs besides the yolk of another; mix the paste well, and it will serve you for making tarts, tartlets, and for mounting croquantes. Increase the quantity of ingredients, according to the quantity of paste you may have occasion for. This paste is generally used to make the huge pieces; it can be made into all sorts of forms.

Crime Patissiire Or Frangipane

Put into a stew-pan the yolks of six fresh eggs, two spoonfuls of fine dry flour, and mix them well with a wooden spoon; dilute this with a pint and a half of boiling cream, and a pinch of salt; turn this over the fire to do the paste.

When it begins to boil, take it off the fire to mix it well; then put it on again for about twelve minutes. Melt a quarter of a pound of very fresh butter in a stew-pan, and when properly clarified, add it to the paste, and put the whole into a basin to cool. Next rasp upon a bit of sugar the peel of a lemon (put sugar according to your taste), and add to it an ounce of bitter macaroons; if the paste is too thick, put to it a spoonful of cream; if too thin, the yolks of two eggs. This cream must take various flavours, as vanilla, orange, coffee, chocolate, etc.etc. but it is always the same cream. When you wish to make a very fine tare-let, mix with this cream some frontage a la crime. Put some trimmings of puff paste into buttered tartlet moulds, and a spoonful of the cream over the paste, and a little star of paste over the middle: bake them in a pretty sharp oven. Glaze with fine sugar, and use the salamander, that the star may be well glazed. This sort of cream is used only for tourtes, tartlets, and darioles.

Almond Paste

Take a pound of sweet almonds, blanch them in boiling water; take off the peel, and let them soak in cold water four hours; then pound them well in a mortar; add a little water, to prevent them from turning to oil; after they are very fine and quite in a paste, put in three-quarters of a pound of sugar well pounded, and mix all together in the mortar. If your paste is quite fine, take it out of the mortar, put it into a stew-pan over a slow fire, and stir it with a wooden spoon till it becomes white and dry; then put it again into the mortar, and mix with it a little melted gum tragacanth,thathas been strained through a towel; take care to keep it covered, to prevent it from drying. You may give what scent you please, as lemon, vanilla, rose, orange etc. etc If you use almond paste to make vases, or baskets, or tartlets, keep it always free from dust, spread it on a marble with a rolling-pin as thin as possible, and if you put it into a mould, butter the mould lightly, and give the paste the form of it. Bake in a moderate oven.