FRANGIPANI CREAM

Eggs: 2 and 2 yolks of eggs
Flour: 3 1/2 oz.
Butter:  Size of small egg
Sugar: 2 oz.
Salt: 1 pinch
Milk: 1 pint

Put the eggs and the 2 yolks into a saucepan.  Add the flour diluted with a little milk, the sugar and the salt.  Mix well with a wooden spoon, add little by little the boiling milk while stirring and end by adding the butter in small pieces.  Put the saucepan on a slow fire and continue to sitr.  when the cream is thick without having been brought to the boil, add a little essence of orange blossom, some burnt almonds and some chopped macaroons. (To be served with pies).