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Fanchonettes

Put a lining of good puff paste round some tartlet-pans, and fill with a custard. Make it as follows. Beat four eggs till they are light, stir into them two ounces of sugar and butter (the butter must be beaten till it is like cream), three-quarters of a pint of milk, and three dessert-spoonfuls of flour. When thoroughly mixed, simmer in a well-lined saucepan until thick-the mixture should not boil-and flavour with lemon, bitter almonds, or any essence preferred. When baked, slip the fanchonettes out of the pans, and while they are cooling whisk the whites of two eggs to a froth, and stir into the froth two ounces of finely-powdered sugar, with which mixture smooth the tops of the tartlets. This icing must be set for five minutes in the oven, but care must be taken to prevent the tartlets from colouring. Send to table on a white napkin garnished with coloured jelly arranged between the tartlets and around them. Time to bake, twenty minutes. Sufficient to fill one dozen tartlets.