Small Savarins

Butter some Savarin molds, dredge shredded almonds on the bottom and fill half full with Savarin paste (No. 148); let rise in a mild temperature until the molds are full, then place them in a brisk oven to bake; unmold as soon as removed and dip them in a syrup made as follows. Into five gills of thirty-two degree cold syrup, add one gill of kirsch, half a gill of maraschino, half a gill of noyau and half a gill of Curacoa; warm this syrup and then dip in the cakes. When they are well soaked place on a wire grate to drain.