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SALLYLUNNS (Careme's recipe)

Sift twelve ounces of flour, separate a fourth part, in which make a hollow, put in it nearly half an ounce of yeast and a little lukewarm cream; mix the flour gradually with this, and put it into a small stewpan to rise (the paste should be very soft). When double its first size, form the remaining flour in the requisite manner, and put in the center a quarter of an ounce of salt, one ounce of pounded sugar, four yolks of eggs, five ounces of butter made warm only, and a gill of lukewarm cream; stir this mixture, mingling the flour with the liquid until of a soft consistency, and beat the paste for some minutes with the palm of the hand; then, if perfect, add the leaven, and work it yet some minutes to render it smooth and elastic; put it into a plain mould six inches wide and five inches high, well buttered, and set it in a proper place to ferment; when double its original volume, wash the top with egg, and place it in a quick oven for an hour; when serving, divide it horizontally about the centre, turn the top upside down, and the cake should present the appearance of a honeycomb; throw on it a pinch of salt, and butter it with five ounces of the best butter, putting equal quantities on each half; put the top on again, and serve hot.