Venetians

Chop up a pound of almonds with a quarter of a pound of peeled, dried pistachios, and press them through a sieve (Fig. 96). Put sixteen egg-yolks into a basin with a pound and a quarter of sugar; beat till a light mixture is obtained, then add the powdered almonds, two ounces of fecula and six firmly beaten egg-whites. Turn this preparation on a baking sheet covered with paper in three-quarters of an inch thick layers and cook it in a slack oven; when done unmold on a grate, leaving it there until quite cold. Cover it with a thick layer of apricot marmalade (No. 3675) and bestrew with shredded pistachios. As soon as the apricot is hard cut the cake into rectangulars two inches long by one inch wide.

BAKERY (Boulangerie).