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Vanilla Tartlets

Peel and blanch five dozen almonds, place them in a mortar with five ounces of loaf sugar, pound them to a powder, and then mix in with them a small quantity of vanilla sugar. Whip the whites of half a dozen eggs to a stiff froth, stir the pounded almonds and sugar in with them. Butter some tartlet-moulds, line them with puff-paste, fill them with the egg mixture, and bake them in a moderate oven. The tartlets may be served either hot or cold.