No. 1193. _Flanc à la Crème pralinée._

Prepare a crust as before, which fill with some frangipane (No. 1295),

in which you have put six ounces of sweet and one ounce of bitter

almonds, blanched and chopped, put a band of paper round, bake three

quarters of an hour, then take off the paper, wet the crust, sift sugar

all over, and glaze with the salamander.