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Two Eggs (Four ounces of Butter)

Four ounces of Butter.

Two ounces of dried Cherries.

Four ounces of castor Sugar.

Half an ounce of Cornflour.

Two ounces of crushed Sponge Cakes.

Two ounces of Lemon Peel.

Beat the butter and sugar to a cream, add the yolks of eggs one at a time. Chop the cherries and peel very small, and add to the mixture with the powdered sponge cakes. Line the tartlet moulds with puff paste trimmings. Whisk the whites of eggs to a stiff froth and stir in carefully to the mixture; fill the lined moulds three parts full, dust them with sugar, place them on a tin, and bake them in a moderate oven.