Mix a quarter of a pound of flour and a quarter of an ounce of German yeast with sufficient water to make a stiff paste. After well kneading form it into a ball and place it in a large bowl of warm water near a fire. Now take another quarter of a pound of flour and mix thoroughly with the same weight of butter, a tablespoonful of water, a pinch of salt, and a spoonful of sugar. Beat the whole thoroughly and add gradually two eggs to the dough. Care must be taken that this dough is thoroughly light, and with this object the French housewife generally throws it on the table a few times.

Next take out of the water the ball of paste, place it on the top of the dough and roll both together several times. Let it now stand for two hours in a cool place to rise, and then bake it for three-quarters of an hour, glazing the top with a little egg. On turning out dust well with sugar.

This is an extremely dainty cake and is very popular throughout France, although it is rather troublesome to make.