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Eugenies

Plunge in boiling water three ounces almonds for three minutes; drain, shell and place in a mortar with a tablespoon cold water and two ounces sugar and pound to a fine paste. Add another ounce of sugar, with an egg, mix with a wooden spoon, add another egg, mix for two minutes, then add the yolk of another egg; mix again. Add one and a half ounces flour, a half saltspoon salt and a tablespoon curacao. Mix well for five minutes. Fill six lightly buttered tartlet moulds with the preparation, lay them on a tin, set to bake in oven for fifteen minutes. Remove, unmould on a dish, dredge a little vanilla sugar over and serve.