Whisk three eggs with seven ounces of castor sugar until thoroughly creamed, and gradually add a small glass of rum and a little grated lemon peel. Now blend thoroughly with half a pound of fine flour and three ounces of butter (melted), and when the whole is worked up to a cream set it aside for ten or twelve hours. Then shape the cream into fingers and fry them in butter till lightly browned, after which great care must be taken to drain them thoroughly before they cool.

They are usually eaten cold, dusted over with sifted sugar.