100g of flower-half a quart of milk- 150g of caster sugar-
150g of blanched almonds- 4 eggs - butter- 12 leaves of briks.
Dilute flour with milk and sugar. Add the crushed almonds and
cook in oven under soft fire by stirring without ceasing . Add
3 yolks and mix. Keep cooking for a min, then sift with a fine
Tammy and keep cooling.
Put into a buttered tart plate 6 brick leaves by buttering
them one by one. Place almonds. Recover with the other 6
leaves and glaze the last one with a little bit of yolk. Glaze
lightly for 10 min under soft oven (thermostat 4-6). Wash dawn
with bounto when it comes to serve.