Heat a cupful of milk to scalding, salt slightly and cook tender in it a quarter of a pound of vermicelli. Stir into it while warm four tablespoonfuls of sugar and two of butter and let it cool. When quite cold add the beaten yolks of five eggs and two tablespoonfuls of blanched and chopped almonds. Beat all well together, and whip in lightly the stiffened whites of the eggs. Bake, covered, three-quarters of an hour, then brown. Eat warm with liquid sauce.