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Mix the whole well together, then turn it into a pudding dish, with a lining and rim of puff paste.

It is difficult in warm weather to make good puff paste without a marble table, or slab, to roll it on.

When it has jellied and is ready to serve, place on the top a crust of puff paste, which has been cut to fit the dish, and has been baked separately.

Roll puff paste thin, sprinkle lightly with finely chopped blanched almonds, press the rolling pin lightly over again, and cut in strips not over two inches wide.

The puff paste points and patty shells may be made of the same paste.