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Rouen Tarts

(Northern France.) Make a paste as for Vienna fritters, line small muffin rings with it, bake a light brown, fill them with a cream made of 2 eggs, beaten with 2 tablespoonfuls of powdered sugar, 2 tablespoonfuls of very rich cream, and a tablespoonful of lemon juice. Cook this carefully before pouring in, or else fill and bake again, for 10 minutes. Dust the tops with sugar.