1232. Biscuit a la Richelieu.— Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper basin, with half a saltspoonful of salt, and with a wire whip beat them to a stiff froth ; add this to the above preparation, with three ounces of melted butter, three ounces of flour, and a teaspoonful of vanilla flavoring. Mix slowly together for three min- utes. Butter a plain mold holding three quarts ; line the interior thor- oughly, and pour in the preparation ; place it in a moderate oven for an hour and a half, then remove, and let it cool, and unmold. Dress on a dessert-dish with a folded napkin, and serve. 1233. Biscuit a la Livornaise. — Prepare the paste exactly as for the above (No. 1232), and when ready have a square tin pan, lined all through with paper. Spread the paste over an inch thick with a knife, and put it in a moderate oven for eighteen minutes. Take it out, and when cool lay the cake on a table ; detach the paper, sprinkle the surface freely with powdered sugar, and cut it into any shaped pieces desired. Dress on a dessert-dish with a folded napkin, and serve. 1234. Petits Biscuits Ambrosiennes. — Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the paste carefully into the pan, forming biscuits, each about two inches long, by one inch wide. There should be in all about forty biscuits. Place them in a moderate oven for twenty minutes. Re- move, and lay them on a table. With a hair-brush spread over them six ounces of apricot marmalade (No. 1335), and glaze them with a glace a 1'eau (No. 1197), flavored with half a gill of white cura9oa. Sprinkle over them four ounces of finely chopped pistaches; shake the pan lightly, and they will adhere to the glace. Set for two minutes in the oven to get dry ; remove, and when cool, dress neatly in a glass bowl, and serve. 1235. Almond Biscuits. — Take two ounces of sweet almonds and half an ounce of bitter, peel, and pound them as for No. 1207. Then put them in a vessel with eight ounces of powdered sugar. Add the yolks of five 356 THE TABLE. eggs, and beat the preparation thoroughly for five minutes; then separately beat the whites to a froth with a pastry wire whip, and mix in with the yolks and sugar, adding also one ounce of flour✪ Almond Biscuits. Stir thoroughly with a wooden spatula until perfectly firm, which will require about five minutes. It is now ready. Have six paper boxes, any shape desired, and fill them with the preparation, using a tablespoon for the purpose. Sprinkle the tops with a little finely powdered sugar, arrange them in a pastry baking-pan, and put in a slow oven for fifteen minutes ; they must get a good golden color. Remove, and when cooled off, dress nicely on a dish, and serve.

AI-modernized reading of the original text

1232. Biscuit a la Richelieu.— Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper basin, with half a saltspoonful of salt, and with a wire whip beat them to a stiff froth ; add this to the above preparation, with three ounces of melted butter, three ounces of flour, and a teaspoonful of vanilla flavoring. Mix slowly together for three minutes. Butter a plain mold holding three quarts ; line the interior thoroughly, and pour in the preparation ; place it in a moderate oven for an hour and a half, then remove, and let it cool, and unmold. Dress on a dessert-dish with a folded napkin, and serve. 1233. Biscuit a la Livornaise. — Prepare the paste exactly as for the above (No. 1232), and when ready have a square tin pan, lined all through with paper. Spread the paste over an inch thick with a knife, and put it in a moderate oven for eighteen minutes. Take it out, and when cool lay the cake on a table ; detach the paper, sprinkle the surface freely with powdered sugar, and cut it into any shaped pieces desired. Dress on a dessert-dish with a folded napkin, and serve. 1234. Petits Biscuits Ambrosiennes. — Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the paste carefully into the pan, forming biscuits, each about two inches long, by one inch wide. There should be in all about forty biscuits. Place them in a moderate oven for twenty minutes. Remove, and lay them on a table. With a hair-brush spread over them six ounces of apricot marmalade (No. 1335), and glaze them with a glace a 1'eau (No. 1197), flavored with half a gill of white cura9oa. Sprinkle over them four ounces of finely chopped pistaches; shake the pan lightly, and they will adhere to the glace. Set for two minutes in the oven to get dry ; remove, and when cool, dress neatly in a glass bowl, and serve. 1235. Almond Biscuits. — Take two ounces of sweet almonds and half an ounce of bitter, peel, and pound them as for No. 1207. Then put them in a vessel with eight ounces of powdered sugar. Add the yolks of five eggs, and beat the preparation thoroughly for five minutes; then separately beat the whites to a froth with a pastry wire whip, and mix in with the yolks and sugar, adding also one ounce of flour. Stir thoroughly with a wooden spatula until perfectly firm, which will require about five minutes. It is now ready. Have six paper boxes, any shape desired, and fill them with the preparation, using a tablespoon for the purpose. Sprinkle the tops with a little finely powdered sugar, arrange them in a pastry baking-pan, and put in a slow oven for fifteen minutes ; they must get a good golden color. Remove, and when cooled off, dress nicely on a dish, and serve.

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