The night previous to making these cakes, cut a piece of rennet about four inches square, wash off carefully all the salt from the outside, wipe the rennet dry, and put it into a cup to soak, with sufficient warm water (not boiling hot) to cover it well. Early in the morning, stir the rennet-water into a pan containing a quart of rich milk. Cover the pan, and set it in a warm place till the milk becomes a firm curd and the liquid looks greenish. Then place it on ice till wanted. When quite cold, put the curd into a sieve and drain it dry; breaking it up small, and crumbling it fine in your hands. Have ready two ounces of sweet almonds, and two ounces of bitter almonds, blanched and pounded in a marble mortar to a smooth paste, and mixed, as you proceed, with rose-water, to prevent their oiling. Grate, upon lumps of loaf-sugar, the yellow rind of three lemons, scraping it off the sugar, and transferring it to a saucer. Then squeeze the juice of the lemons over the sugar, and let it dissolve. Mix, in a deep pan, the crumbled curd, with three-quarters of a pound of the best fresh butter, cut up; and three-quarters of a pound of powdered loaf-sugar. Stir the curd, the butter, and the sugar together, till very light, adding a wine-glass of brandy, the pounded almonds, (the bitter and sweet well-mixed together,) and the lemon-grate mixed with the juice; also grate in a small nutmeg or half a large one. Beat, in a shallow pan, the yolks of eight eggs, till perfectly light, and add them gradually to the other ingredients, finishing with a table-spoonfal of farina, or of potato-flour or rice-flour; and beat the whole very hard. Have ready sufficient puff-paste, made with the best butter. Butter some small tartlet pans, and line them with paste. Then fill them up with the above mixture, and sift powdered loaf-sugar over the surface of each cake. Set them immediately into a brisk oven, and bake them well. When done, turn them out of the pans, and set them to cool. If properly made, they will be found very fine.

The preparation of these cakes is said to have been one of the occupations of Queen Elizabeth's maids of honour.