EGG MARMALADE.
Clarify one pound of sugar in half a pint of
water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched
and pounded; let it cool, and stir in gently the
yolks of twenty eggs which have been previously
beaten and passed through a sieve; great care
must be taken to stir it continually the same
way; when well mixed, place it over a slow
fire till it thickens, stirring all the time to prevent burning. Some cooks add vanilla, considering the flavor an improvement.
MACROTES.
Take one pound of French roll dough, six
ounces of fresh butter, two eggs, and as much
flour as will be requisite to knead it together;
roll in into the form of a long French roll, and
cut it in thin round slices; set them at a short
distance from the fire to rise, and then fry in
the best Florence oil; when nearly cold, dip
them in clarified sugar, flavored with essence of
lemon.
