2 egg yolks
Juice of 1 lemon
1 cup powdered sugar
1 cup almonds, grated
Grated rind of 1 lemon
2 tablespoons cracker crumbs
4 egg whites
4 ounces caster-sugar
1 ounce butter
Beat egg yolks to a cream with sugar, lemon rind and juice,
grated almonds and cracker crumbs.
Beat egg whites until stiff but not dry, and fold in.
Bake in a moderate oven (350 F. degrees).
Serve cold with lemon sauce.
For Lemon sauce
Put in a small saucepan the juice of three lemons and the grated rind of one, four ounces of castor-sugar, one ounce of butter, and half a pint of water.
Stir over very slow fire for ten or twelve minutes.
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.