Have half a pound of macaroni blanched as directed (No. 130), lay it
upon a cloth to drain, and cut it into small pieces, the eighth of an
inch in thickness; make half the preparation as directed for soufflé à
la vanille, but using an infusion of an ounce of bitter almonds; when it
becomes thick over the fire stir in the macaroni, and when again nearly
boiling, the yolks of ten eggs, when cold whip the whites, which add to
the other ingredients, and finish as where previously directed.