Darioles with Vanilla

Break three eggs in a vessel, beat and add one gill of vanilla sugar (No. 3165), as much flour, the same proportion of dried almonds and a grain of salt, diluting with three gills of good milk. Butter twelve timbale molds (No. 1, Fig. 137) and line them with puff paste parings (No. 146) and place a small piece of butter on the bottom of each, then fill with the above preparation. Lay them on a baking sheet and cook in a slack oven for half an hour; five minutes before taking out bestrew the tops with vanilla sugar and allow them to cool off before unmolding.