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Darioles, Vanilla

Roll out on lightly floured table a quarter pound paste exceedingly thin, then line the inside of six individual pudding moulds. Place a little bit of butter at bottom of each mould. Crack two fresh eggs in a bowl, add one and a half ounces sugar, one and a half ounces flour, half teaspoon vanilla essence and three gills milk, and sharply mix with whisk two minutes. Strain the preparation through a cheese-cloth into the moulds, evenly divided, place on a pastry tin, set in oven thirty minutes. Remove, unmould on a dish with a folded napkin, sprinkle a little fine sugar over and serve.