Beat the yolks of 6 eggs with 10 ounces of powdered sugar; add 1 ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.
May 21 — No. 21
French