Take a pint of milk, bring it to the boil and put in one vanilla pod for flavouring. Meanwhile work well together one egg, six yolks, a quarter of a pound of castor sugar and half that quantity of flour passed through a hair sieve; add a pinch of salt. When all this is well mixed add little by little the boiling milk and cook on a slow fire till the mixture has sufficiently thickened. Then remove the vanilla pod and pour the mixture on a greased marble, board or tin and let it grow cold. It should be then a quite thick cream about the consistency of batter, and you will find that in falling on the board it will spread slowly and stop of its own accord and be then about half an inch thick. When quite cold cut the batter in smallish squares, coat them lightly with whipped egg and breadcrumbs, fry these in clarified butter (they should be crisp outside and creamy inside), and serve either with a hot chocolate sauce or, better still, with a manner of sabayon done in the following way.