Pie, Marrow Frangipane

Wet an eight-inch diameter tart plate and cover with a flat made of the parings of puff paste (No. 146) an eighth of an inch thick; moisten the edges with a brush, lay all around a band of puff paste a quarter of an inch thick by three-quarters of an inch wide, and press the band down on the flat to have the two adhere, and fasten the two ends together. Put in a vessel three ounces of flour and five ounces of sugar; dilute with four eggs, dropping in one at a time, to have the whole very smooth, but in case this fails then strain through a fine wire sieve; increase the proportions of this preparation with one pint of boiling milk, and pour the whole into a saucepan to thicken on the fire; when this is accomplished remove and add two ounces of melted marrow. Leave cool, and with this fill the pie up as far as the band; over these place devices of puff paste, egg over and push the pie into a hot oven to cook it. When done, take out, sprinkle the surface with fine sugar, and return to the oven for a few moments longer, in order to have this glaze. This pie is to be served hot, as soon as removed from the oven.