Frangipane Cream with Chocolate, or with Marrow

Chocolate.—Add to some vanilla frangipane cream as described below, four ounces of chocolate melted in a slack oven and diluted a little at the time with cream.

Marrow.—Soak in fresh water four ounces of marrow cut in quarter inch pieces, then melt in a bain-marie. Into a saucepan put three ounces of sugar, six ounces of flour, four whole eggs and six yolks; stir well with a spoon and dilute with a quart of boiling milk. Pass this through a sieve into another saucepan, add an ounce of butter and cook, being careful that the cream contains no lumps; when well thickened remove from the fire; mix in a few spoonfuls of chopped almonds and the melted marrow.