Bonnet De Tubquie

Ingredients

• a pound of sweet almonds
• a pound of powdered sugar^
• a pound of flour^ the yolks of eight eggs^ beat all well together
• ten bitter
• 42 cakbsr
• eight eggs^ beat all well together

Directions

1. Have a mould made like a melon. Fill it with a Savoy cake, or an almond cake; or make a croquante paste, and press it in your mould, to mark well the shape; then put it into the oven, and take care to loosen it with the point of a knife round the edges, so as to take it out easily. You can make also the paste better by using a p&te de massepains, which is made with sweet and a few bitter almonds, pounded together; put them into a stewpan with some white sugar, and stir them round with a spatula ; when done, make them into a croquante, line your mould, and let it bake a good colour like the other cakes; colour the sides of your cake, and sprinkle nonpareil comfits over it. Serve your croquante garnished with preserves.

2. GAIEAUX J)E PBOVENCE.

3. Blanch a pound of sweet almonds with ten bitter, pound them^ moistening with cream or

4. milk^ add half a pound of powdered sugar^ and a quarter of a pound of flour^ the yolks of eight eggs^ beat all well together; whisk the whites of the eggs with the rind of a lemon^ grated^ then mix it with your paste^ and put it into a but- tered mould ; bake it an hour in a moderate oven till done.