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Line a small pie dish with pasty rolled very
thinly, decorate the edges according to taste,
then brush over the edges with beaten egg. Melt
the butter and sugar in a saucepan, add the
almonds and stir in the yolks of the three eggs
and white of one. Stir this mixture over a
gentle heat until it thickens, taking care that
it does not burn, then pout into the prepared
dish and bake for thirty minutes or until set.
Whip up the two remaining whites of the eggs
together with one tablespoonful of sugar, whip
briskly and pile on top, put back in the oven
for a few minutes to allow the whites to set.
Serve hot or cold.
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