Savoy Biscuit

Grease a high biscuit mold with melted prepared veal kidney suet; drain off any surplus fat by reversing the mold, then glaze with sugar icing and fecula, half of each. Pour into a vessel one pound of powdered sugar flavored with vanilla (No. 3165) and a pinch of salt, add fourteen egg-yolks one at a time and beat the whole forcibly to have it get quite frothy; whip fourteen egg-whites to a stiff froth, and put a fourth part into the yolks, also six ounces of potato fecula and six ounces of flour, the two latter to be sifted together. As soon as the whole is thoroughly combined add the remainder of the beaten whites. With this fill the mold three-quarters full and stand it on a baking pan; fix it so that the mold will not fall; place it carefully in the mildest spot in the oven. In order to bake this biscuit properly it is essential that the oven be first thoroughly heated, then allowed to fall to a mild temperature; leave it in for two and a quarter to two and a half hours. When done to perfection unmold on a grate, cool, pare very straight and dress on a dish; surround the base with a circle of lady bouchees iced with vanilla (No. 3376).