Blanch and pound well half a pound of almonds, moistening them with a
little white of egg to keep them from oiling; put a quarter of a pound
of butter in a basin, with a quarter of a pound of powdered sugar, beat
well together till it becomes smooth and creamy, then add the yolks of
four eggs; beat two minutes longer, add the pounded almonds, with two
ounces of crushed ratafias, and half a gill of whipped cream; you have
previously made half a pound of puff paste (No. 1132), divide it nearly
in halves, having one piece larger than the other, mould them gently
into two balls, roll out the smallest to the thickness of a penny,
keeping it quite round, lay it upon a baking-sheet, put the above
mixture in the centre, and spread it over, leaving the space of half an
inch from the edge all round, roll out the other piece of paste rather
larger and thicker than the former, wet the first sheet round the edges
with a paste-brush, and cover the other over, closing it carefully, trim
and notch round, egg over the top, and with the back of your knife
sketch some design upon it; bake three quarters of an hour in a warm
oven, but when the paste is sufficiently coloured, cover with a sheet of
paper; when done sift a little sugar over, and glaze with the
salamander.
The original cake is baked quite white by using water instead of eggs,
and throwing sugar over; my objection to which is, that many people in
this country, from its appearance, fancy it is not sufficiently baked,
and must be indigestible; it may, however, be baked either way,
according to fancy.