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Vanilla Cream


Sweeten well half a pint of milk and flavor it with vanilla. Put it to boil. Mix in a dish the yolks of four eggs with a little cornflour. When the milk boils, pour it very slowly over the eggs, mixing it well. Return it all to the pan and let it get thick without bringing it to the boil. Add some chopped almonds, and turn the mixture into a mold to cool.


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Attributed to Mme. Spinette.


The Belgian Cookbook (1915).

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