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Fanchonette

(French cream tart.) Line a dish with fine puff paste, bake, then fill it with a custard made of 1/4 pound each of flour and sugar, the yolks of 6 eggs, and 1/2 cup of cream or milk, cooked carefully until it is smooth, in a double boiler. Add flavoring of wine or vanilla, pour a meringue over the top, sweetened to taste, decorated with cherries and citron.