Gâteau de Noisettes (French).—Beat the yolks of six eggs and 4oz. caster sugar for fifteen minutes, then add in gradually 4oz. ground Barcelona nuts, 1oz. ground almonds, two powdered cloves, and five coffee beans powdered. Beat these well in for another fifteen minutes, and lastly add the very stiffly whisked whites of the eggs, and bake in a buttered mould for about forty minutes in a mode-rate oven. Serve hot or cold. May be served as a sweet with a rich sabayon or liqueur-flavoured custard sauce.