Crumbled Paste Cakes

Mix slowly with the hands twelve ounces of butter and a pound of flour in such a way as to have it crumbling like semolina, then lay it on a table in the shape of a ring and in the center place twelve ounces of sugar, six egg-yolks, three eggs, some grated lemon peel and a grain of salt. Mingle the whole simply with the blade of a knife and incorporate this liquid into the crumbled flour; work together quickly and roll it into a ball; wrap up in a cloth and leave stand for two hours in a very cool place. Lay the paste on a floured table and divide it into small parts; roll out each of these pieces into strings four and one-half inches long; curl both extremities of each string in two spirals, bring these spirals together so as to form a sort of eye-glass imitation, arrange them gradually on a baking-sheet and let them dry for two hours. Then bake in a slack oven.