| How To Cook: |
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1. Scald the milk, butter and cinnamon.
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2. Mix the sugar, flour and salt together and make into a smooth paste with a little cold milk.
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3. Add to the hot milk (removing the cinnamon), bring to the boil and cook for 5 minutes, stirring constantly.
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4. Remove from the heat and add the ground almonds, essence and beaten egg yolks.
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5. Fold in the stiffly beaten egg whites.
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6. Line a deep pie plate with the pastry, pour the filling in and sprinkle with flaked almonds.
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7. Put in a hot oven (450°F) and cook for 5 minutes, then reduce to moderately hot (400°F) and cook for 25 minutes longer.
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8. Serve immediately.
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