TAKE three lemons, cut the rinds off very thin, and
boil them in three quarts of water till they are tender.
Then pound them very fine in a mortar, and have ready
a quarter of a pound of Naples biscuits boiled up in a quart
of milk or cream. Mix them and the lemon rind with it,
and beat up twelve yolks and six whites of eggs very fine.
Melt a quarter of a pound of fresh butter, and put in half
a pound of sugar, and a little orange flower water. Mix
all well together, put it over the fire, keep it stirring till
it is thick, and then squeeze in the juice of half a lemon.
Put puff-paste round your dish, then pour in your pud-
ding, cut some candied sweetmeats and strew over it, and
bake it three quarters of an hour. Or you may make it
in this manner:
Blanch and beat eight ounces of Jordan almonds with
orange flower water, and add to them half a pound of
cold butter, the yolks of ten eggs, the juice of a large
lemon and half the rind grated fine. Work them in a
marble mortar till they look white and light, then put
the