Have ready a large high mould lightly buttered, (with a soft brush, and
clarified butter,) turn the mould up to drain, and when the butter is
quite set throw some finely sifted sugar into it; move the mould round
until the sugar has adhered to every part, after which turn out the
superfluous sugar, tie a band of buttered paper round at the top, and
place it in a cool place until the mixture is ready. Place the yolks of
fourteen eggs in a basin with one pound of sugar (upon which you have
rubbed the rind of two lemons previous to pounding), beat well together
with a wooden spoon until nearly white, then whip the whites of the eggs
very stiff, add them to the yolks and sugar, with six ounces of flour
and six ounces of potato-flour, mix the whole lightly, but well
together, and fill the mould rather more than three parts full, place it
in a very moderate oven one hour, keeping the oven door shut; then try
when done as directed in the last, if done take off the paper and turn
it out upon a sieve until quite cold. The above mixture being more
delicate than the last, would not do so well for removes, but may be
used for that purpose by being made three or four days before it is
required.