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Biscuit, Mousseline

Place in a bowl six egg yolks, the grated rind of a sound lemon, juice of half of the lemon and four ounces sugar. Sharply beat with a whisk ten minutes; beat up the whites of the six eggs to a stiff froth, add to the yolks with an ounce and a half arrowroot flour and gently mix with skimmer one minute. Line bottom of an eight-inch-square lightly buttered pastry pan with sheet buttered paper, drop preparation into pan, neatly smooth surface. Sprinkle two ounces unpeeled sweet almonds and a tablespoon sugar over surface of preparation. Set in oven twenty-five minutes. Remove, evenly pour half gill good Jamaica rum over surface of cake and let cool off. Turn cake on the table, lift up paper, sprinkle a little powdered sugar over. Cut biscuit in twelve equal pieces, dress on a dish with a folded napkin and serve.