Beat one-quarter of a pound of butter to a cream and stir in six egg
yolks, one at a time, then add a quarter of a pound of fine, sweet
chocolate grated, a cup of almonds blanched and chopped fine, six
tablespoonfuls of granulated sugar and one tablespoonful of citron cut
very fine, beat the six whites of eggs to a stiff froth and stir in at
the last. Pour into a mould and boil three-quarters of an hour and send
to the table hot with whipped cream poured around it, or any fine sauce
served in a sauceboat.