Galette
—knead together half a pound of flour, six ounces of butter, two eggs, and a pinch of salt; roll it down to a thickness of a quarter of an inch, put in a bake-pan in the oven, and when nearly done, take off; mix well together one egg with a gill of cream and an ounce of butter, while the galette is in the oven, spread the mixture over it, put back in the oven, finish the cooking, and serve cold at tea.
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