This is a kind of custard, as done in the Bordeaux district. Chop four or five bitter almonds and boil them in a pint of milk. Take three spoonfuls of flour, the yolks of three eggs, two or three spoonfuls of sugar and add to this a little cold milk. Mix it well. Add to it the whites of three eggs, well whipped. Work it all well together and add the pint of hot milk. Put it in a mould and cook au bain marie in a fairly hot oven.