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Blanch the shelled hazelnuts in hot water to remove the skins and dry them well in the sun or over the fire. Then grind them very finely in a mortar, adding the sugar a little at a time.
Put the milk on the fire and when it starts to boil, crumble the ladyfingers into it and boil for five minutes, adding the butter. Pass this mixture through a strainer and put it back on the fire with t