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Gateau Breton

Scald for two minutes and peel two ounces of almonds, place in mortar and pound to a paste, remove, place in a vessel with four ounces sugar, four egg yolks, half teaspoon vanilla essence, and whisk for five minutes. Beat the whites of the four eggs to a stiff froth, add to the vessel with two ounces sifted flour, and mix well with a skimmer for two minutes Lightly butter a straight-edged pie plate, drop in the preparation, neatly smooth the surface, then set in oven for twenty minutes. Remove, let rest for ten minutes, turn it upon a table, spread over evenly two tablespoons strawberry jam, pour over a glace vanilla, let rest for five minutes, dress on a dish with a folded napkin and serve.