Pancake Sticks, Royeaux

Prepare six large pancakes as for pancakes a la Rossini (No. 3073); cut them in two and each of these pieces into oblongs, four and a half inches long by three inches wide; lay on the center of each of these a spoonful of almond cream (No. 40); fold them laterally in three so as to enclose the cream and dip them in beaten eggs; roll in bread-crumbs and plunge into very hot frying fat to have them a fine golden color, then drain, bestrew with vanilla sugar (No. 3115) and dress in a pyramid on a napkin. Serve separately an orgeat sauce thickened with a few spoonfuls of apricot marmalade. See Franklyn pudding (No. 3098).