Melt two and a half ounces of butter in a saucepan, stir into it a
quarter of a pound of sifted flour and a cup and a half of cream or rich
milk, let it cook until it no longer sticks to the side of the pan,
remove from the fire and let it cool. Then stir in an ounce and a half
of sugar, three heaping tablespoonfuls of almonds blanched and chopped
and a little vanilla to flavor--vanilla sugar is better than the
extract--then mix in five well beaten eggs, a little at a time. Turn it
into a well buttered mould sprinkled with dried and sifted bread crumbs,
set in a pan of hot water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot with a wine or fruit
sauce.