Tote.—Beat the yolks of eight eggs with 12oz. of caster sugar till light, then stir in 3lb. grated chocolate, 3lb. ground almonds, 3lb. finely shred citron peel, half a tea-spoonful each of cinnamon and cloves pounded fine, a quarter of a teaspoonful of cardamoms, half a gill of brandy, and the juice and grated rind of a lemon. Stir this all well together. Now moisten rather less than 1lb. of dried and browned breadcrumbs with a little white wine; add this to the former mixture, and stir in at the last the whites of the eggs beaten to the stiffest possible froth. Bake slowly for an hour and a half, and, when cold, ice with either royal or chocolate icing. (This is an American recipe.)