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GENOISES DE NOUILLES (sometimes called Genoises a la Reine)

Beat thoroughly the yolks of four eggs, and mix with them as much dried flour as will make a thick batter. Divide this into four parts, and roll each out as thin as possible. By the time all are rolled, the first one will be sufficiently dry to be cut into small strips, as thin as twine. Spread them on writing paper, and place them before the fire to dry. Drop them into a pint and a half of boiling milk, with six ounces of butter, six ounces of sugar, a pinch of salt, and the finely-grated rind of a large lemon. Simmer gently for thirty-five minutes, when the mixture should be a thick batter. It must be well stirred, particularly at first, to prevent it forming into lumps. Pour it out, and, as it cools, add the yolks of six eggs, well beaten. Butter a baking-tin, and pour the paste smoothly and evenly over it, making it about a quarter of an inch in thickness. Bake in a moderate oven until lightly browned. When it is sufficiently cooked, divide it into two parts, spread a little jam over one half, turn the other half upon it, stamp out in fancy shapes with a cutter, and pile the genoises in a dish. This mixture is very good baked in tartlet-tins, and eaten while hot. It does not improve with keeping. Time, twenty minutes to bake. Probable cost, 2s. for this quantity.