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French Cream Pie

Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes, place on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Then add two ounces peeled and finely chopped almonds and a tablespoon orangeflower water. Arrange a thin layer of feuilletage so as to entirely cover a pie plate, neatly press the paste around the edges, trim off any superfluous paste adhering and lightly wet the edges. Cut out a round piece of feuilletage half inch wide and place it all around the edges of the pie plate; lightly egg the border. Pour the preparation in the centre of the plate, spreading well. Make a few light incisions around the ring, then bake in the oven for twenty-five minutes. Remove, dredge a little fine sugar over and serve.