2379—Savoy-biscuit Paste

Stir one lb. of sugar and fourteen egg-yolks in a basin until the preparation reaches the No. 2376, Pâte à Génoise Fine stage. Flavour with vanilla sugar; add six oz. of very dry, sifted flour mixed with six oz. of fecula, and finally mix therewith the fourteen egg-whites, which should be in a very stiff froth.

Carefully set the preparation in buttered and fecula-dredged moulds, filling the latter only two-thirds full, and leaving the remaining third to be covered by the rising of the paste while baking.

Bake in a regular, moderate oven.