1/4 lb ground almonds
2 eggs, separated
1 teaspoon grated lemon rind
1. Beat egg yolks and add ground almonds, salt and lemon rind.
2. Mix. Fold in stiffly beaten egg whites.
3. Heat oil 1 inch deep in skillet.
4. Drop batter by teaspoonful into skillet and fry until golden brown. Drain on brown paper.
5. Serve in soup.