Put into a saucepan, two ounces of flour, three of sugar, one of butter, two of pounded almonds, some green lemon-peel, two yolks, and one whole egg, a little salt, and half a pint of milk; put these ingredients on the fire, and let them set like a cream; line some tartlet-tins, or moulds, with puff paste, fill them with the preparation; place the moulds on a tin, and bake the fanchonettes in a brisk oven; when about three parts done, take them out, put frothed eggs on, sprinkle sugar over, and replace them in the oven to finish the baking.