A quarter of a pint of cream, four yolks of eggs, two ounces of flour, two or three almond-cakes crumbled, four tablespoonfuls of sugar, a little grated lemon-peel, a small quantity of candied peel cut fine, a teaspoonful of brandy, and a very little nutmeg. Set it upon a gentle fire, give it a boil, and stir that it may not become lumpy. Prepare either a square, oval, or round shape of puff-paste, rolled to the thickness of half an inch; put in the mixture, lay bars of paste across it, glaze, bake in a quick oven, and salamander before serving.

Another Frangipane

Take six bitter and a handful of sweet almonds; pound them as fine as possible in a mortar, add a quarter of a pound of powdered sugar, a tablespoonful of flour, the yolks of two eggs, half a lemon-peel grated fine, one spoonful of orange marmalade, and a little nutmeg; mix all together with half a pint of good cream. Line a baking-tin with a thin light paste, laying a thicker bit round the edge, put in the preparation, and bake in a moderately hot oven. About half an hour should do it.