(43). Frangipane Cream With Chocolate, Or With Marrow (Creme Frangipane Au Chocolat Ou A La Moelle)

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.

(44). Frangipane Cream With Vanilla Or Almonds (Creme Frangipane A La Vanille Ou Aux Amandes)

Place in a vessel six ounces of flour, six egg-yolks, two whole eggs, three ounces of sugar and a little salt; dilute with six gills of milk. Whip well the preparation, pass it through a fine strainer into a saucepan and add to it three ounces of butter and half a vanilla bean; stir, placing the saucepan on the fire until the cream becomes consistent, then remove and beat it firmly off the range; put it back on the fire to cook for a few moments, suppress the vanilla if for almond frangipane, and mix in four ounces of pounded almonds and four ounces of nut butter.