Take one pound of sugar, three quarters of a pound of flour, 14 eggs,
two table spoonsful of rose-water, the raspings and juice of four
lemons; when the yolks are well beat up and separated, add the powder
sugar, the lemon raspings, the juice, and the rose-water; beat them
well together in a pan with a round bottom, till it becomes quite
light, for half an hour. Put the paste to the whites previously well
whisked about, and mix it very light. When well mixed sift in the
flour and knead it in with the paste, as light as possible; form the
biscuits and bake them in small oval tins, with six sheets of paper
under them, in a moderate heat. Butter the tins well or it will prove
difficult to take out the biscuits, which will be exceedingly nice if
well made. Ice them previously to baking, but very lightly and even.