Ingredients. - Eight ounces of nouille paste, sixteen ounces of castor sugar, one ounce of butter, two ounces of finely-shredded mixed candied peel, twelve eggs, two teaspoonfuls of vanilla essence.

Method. - Roll the nouille paste out thinly, cut it into fine strips, put them into rapidly boiling salted water, to which the butter has been added, cook for ten minutes, and drain well. Meanwhile cream the yolks of the eggs and sugar together until thick and smooth, add the peel, vanilla essence, the nouilles when sufficiently cool, and lastly, the stiffly-whisked whites of eggs. Turn into a well-buttered mold, cover with a buttered paper, and steam from one and a quarter to one and three-quarter hours. Serve with a suitable sauce.