No. 2
Conde Almond or Filbert Preparation
Appareil a Conde aux Amandes ou Aux Avelines
Put into a vessel three ounces of powdered sugar, one ounce of vanilla sugar, four ounces of icing sugar. Dilute this compound gradually with egg-whites, in such a manner that a smooth running paste is obtained, and beat it well for several minutes, so that it becomes a consistent body. To this add six ounces of dry almonds or filberts, shelled, ground or chopped up very fine.