2400—Frangipan for Fried Cream

Proceed as above, but so apportion the quantities as to obtain a very firm cream. The quantities should be as follows:—Six oz. of flour, six oz. of sugar, ten egg-yolks, four whole eggs, one quart of milk, and one oz. of butter.

When this cream is cooked, spread it in a layer one inch thick on a buttered tray or on a marble slab; carefully butter its surface, and let it cool before using it.