Put six whole eggs in a stewpan with three tablespoonfuls of flour, beat
well together with a wooden spoon, then add a pint of milk or cream, and
keep stirring over the fire until it becomes thick and upon the point of
boiling; add a quarter of a pound of sugar, upon which the rind of an
orange or lemon has been rubbed, two ounces of crushed ratafias, and a
small glass of brandy (mix well); put two ounces of butter in a stewpan,
place it upon the fire, and when getting a little brown stir it into the
frangipane, which is then ready for use; it may be flavoured also with
vanilla or any of the flavours used for such purposes.