1232 | Biscuit à la Richelieu.
—Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper basin, with half a saltspoonful of salt, and with a wire whip beat them to a stiff froth: add this to the above preparation, with three ounces of melted butter, three ounces of flour, and a teaspoonful of vanilla flavoring. Mix slowly together for three minutes. Butter a plain mold holding three quarts; line the interior thoroughly, and pour in the preparation; place it in a moderate oven for an hour and a half, then remove, and let it cool, and unmold. Dress on a dessert-dish with a folded napkin, and serve.