Savarins
1 cake FLEISCHMANN'S YEAST 1/2 cup milk, scalded and cooled 2 tablespoonfuls sugar 2 cups sifted flour 3/4 cup almonds, blanched and shredded 1/2 cup butter, melted 4 eggs 1/4 teaspoonful salt WHEN you want a dessert that is "different"--something for special occasions--serve Savarins made after this recipe. It is a dessert highly esteemed in France.
Dissolve yeast and sugar in lukewarm milk. Add one-half cup flour. Beat well. Cover and set aside in warm place, free from draught, for fifteen minutes. Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes. Pour into small well-buttered molds, cover and set aside to rise in warm place, free from draught, until double in bulk--about forty-five minutes.
Bake forty-five minutes in moderate oven. Fill center with whipped cream and serve with a hot sauce made as follows: