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GENOISES GLACE (a l'Italienne)

Mix well together five ounces of castor sugar and five eggs; add a quarter of a pound of sweet almonds pounded, and the same quantity of flour. Butter a baking-sheet, roll the paste to the thickness of a crown piece, lay it on the sheet, and bake to a good colour in a quick oven. When done, cut it any desired shapes. Clarify a pound of sugar (see SUGAR, CLARIFIED), put the pan into cold water, and mix thoroughly with the sugar the whites of five eggs previously well whisked. Glaze the tops of the genoises with this, and set them to dry for a quarter of an hour in a cool oven. Probable cost, 1s. 6d.