Almond Paste with Egg-Yolks

Have one pound of almonds, one pound of sugar, and eight egg-yolks; pound or mash the almonds in a machine with the sugar so as to reduce them to a fine powder, then strain through a twelve mesh sieve (Fig.96), put them into the mortar, and mix in well the yolks adding them little by little; pound all up together so as to obtain a very fine paste, having it quite thick.