For soaking dinner rolls
6 dinner rolls
milk
sugar

For custard
4 yolks of eggs
1 dessert-spoonful of flour
7 or 8 very small almond biscuits
1 ounce sugar
1 ounce shredded candied citron-peel
1 quart milk

For topping
4 whites of eggs, beaten to a froth
sugar

Take six or eight very small dinner rolls, cut off a small piece of the bottom crust, scoop out the crumb, and soak in milk and sugar for three or four minutes; drain well.

Prepare the following custard: Put in a pan four yolks of eggs beaten with a dessert-spoonful of flour.

Add seven or eight very small almond biscuits, one ounce sugar, one ounce shredded candied citron-peel, and one quart milk.

Stir over a very slow fire for fifteen minutes.

Take a fire-proof dish, put in it a layer of the custard; place the bottom crust of rolls a little distance apart on dish.

Fill the rolls with custard; place on bottom piece (to look like whole), cover with custard, and put in very slack oven, cover with four whites of eggs beten to a froth with sugar, sprinkle with sugar, and replace in oven until a golden colour.

Serve cold.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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