Pound 6 ounces of blanched almonds with a little cream to a paste; mix them with 1 pint of sweet cream or milk, add 2 tablespoonfuls flour, 3½ tablespoonfuls sugar, the yolks of 4 eggs, a little salt, ½ teaspoonful vanilla extract and ½ tablespoonful butter; stir this over the fire till it boils; then remove and set the cream aside to cool.