Weigh one pound and a half of flour, which put upon your slab, make a
hole in the centre, in which put one pound of sifted sugar, mix it well
with twelve eggs into a stiffish paste, having first well dissolved the
sugar with the eggs, work it well, it is then ready for use.
This paste was very much used when pièces montées were so much in vogue,
but in the several receipts in which it is referred to, it is used upon
quite a new principle, and very much simplified; this paste, with the
above proportions, ought to be very stiff, but still pliable enough to
be worked without breaking; should it be too stiff add more eggs, or too
soft more flour, the half or quarter of the above quantity may of course
be made.