Flour of rice, 4 ounces
Sugar, 6 ounces
Butter, 3 1/2 ounces
Shelled walnuts, 1 1/2 ounces
Sweet almonds, 1 1/2 ounces [blanched]
Eggs, 4
Flavor of vanilla

Equipment needed:
medium-sized smooth round cake dish about three inches deep

Remove the skin from both the walnuts and the sweet almonds; dry them well either in the sun or near the fire and grind them finely.

Add 2 tablespoons of sugar and mix with the flour of rice.

Beat the eggs with the remainder of the sugar.

Mix everything and work the mixture energetically.

Add the melted butter and continue to work the dough as before.

Then place it in a medium-sized smooth round cake dish about three inches deep and bake it in the oven at moderate heat.

This recipe (#324) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. P.S. The note at the beginning of this recipe stated:"The pompous French name given to this dessert is very well suited, as it is indeed an excellent example of French pastry. The following are the ingredients for six or seven servings."..... Photo: Mary Melfi.

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