Pound finely half a pound of almonds and mix in four ounces of butter, the chopped peel of a lemon, six ounces of sifted flour, salt and three eggs; make a firm, but not too hard paste and leave it set for one hour; roll it out to three-sixteenths of an inch in thickness, and from this flat cut six pieces each six inches long by three and a half wide; lay them very straight on a baking sheet. Cut also two pieces a quarter of an inch thick, one having a diameter of seven and a quarter inches and the other nine inches; cook all these in a moderate oven and cool under weights. When very cold pare them on all sides to obtain panels six inches long and three and a quarter wide; bevel the edges on the inner long sides; cover them lightly with apricot marmalade (No. 3675) and glaze with royal icing (No. 102), white, red and chocolate. Decorate with royal icing, then fasten the panels together without attaching them to the baking sheet; decorate the joints of each panel with a small royal ice beading.

Prepare the bottom piece six cornered, eight inches from end to end, and the top seven and a half inches; ice the bottom, one in white and the top one pale green; on this one stand a dome made of meringue or royal icing, and on this dome a lyre, either of royal icing or gum paste (No. 3624); decorate around the bottom with a border of pink gum paste.

Chateaubriand Cream

Pound four ounces of almonds with half an ounce of bitter ones and two gills of cream. Put ten egg-yolks in a basin with twelve ounces of sugar, half a vanilla bean, a pint of milk and the pounded almonds; cook the preparation on a slow fire without boiling till it covers the spatula, then allow to cool; pour in a pint of fresh cream. Strain this composition through a sieve, freeze and add half as much whipped cream and four ounces of shredded pistachios as well as a salpicon of candied fruits, seedless Malaga and Smyrna raisins, having all of these macerated for one hour in kirsch. Fill a six-sided mold of the same form and size as the Chateaubriand, only half an inch smaller in diameter; pack well in ice and freeze for two hours. Unmold the ice on the largest round, place on a dish with the timbale over, then set the small round on top; decorate with the cupola or lyre; serve.