Madrillians

Line some small tartlet-shaped cake molds with sweet paste (No. 136); mask the insides with well-reduced apricot marmalade (No. 3675). Pound four ounces of almonds with four ounces of sugar, two egg-yolks and a few spoonfuls of rich cream; make a soft, fine paste, add to it two ounces of orange peel cut in very small dice, and finally two whipped egg-whites. With this fill the small molds even with the top, strew crystallized sugar over and bake very slowly in a slack oven.