Compiegne Cake

Dilute three-quarters of an ounce of compressed yeast in a vessel with one gill of warm milk; strain, return it to the vessel and incorporate five ounces of flour to make a soft leaven; put this on a floured table, mold and replace it in the vessel after cleaning it out well; cover over with a cloth and leave in a mild temperature to rise to double its size. In another vessel place three-quarters of a pound of flour, form a hole in the center and in it lay an ounce of sugar and a heavy pinch of salt (according to the saltiness of the butter), two eggs, eight yolks and six ounces of butter. Mix all well together to form into a paste, working it forcibly for a few moments in order to give it body, then add slowly one gill of rich cream; continue to work the paste until it has plenty of body, them mix in the leaven very lightly, also one pint of well-drained whipped cream. Butter a large plain cylindrical mold (Fig. 150) seven inches in diameter by seven inches high; fill it up three-quarters with the above paste and leave it in a mild temperature until quite full; stand it on a pie plate and push it carefully into a very slack oven. It should take an hour and a half to an hour and three-quarters to bake; take it out as soon as done, invert it on a grate and let cool off. Dress on a folded napking to serve.