To make biscuit de Savoye
12 tablespoonfulls of sugar
separate the yolk and white perfectly
grate the peel of one orange
mix the whole and beat them very well
6. spoonfuls of flour. put thro' a [sieve]
beat well the whites separately
mix the whole gently
grease the mould with butter
powder it with sugar
put in the mixture and put it in the
oven. of the same heat as direct-
-ed in the case of the macaroons.
take care not to shut the oven till
the biscuit begins to swell up.
then close the oven.
a half an hour suffices to bake
more or less according to size.
Transcription not verified. Transcripts "Blanc Manger" and "Wine jellies" not yet available.