The process of design should be one of molding the building around the needs of the ministries instead of trying to make the ministries fit into a floor plan that “looks good.”
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and
water. Add to butter-flour mixture and cook over boiling water until thick
and creamy, stirring most of the time. Add walnuts and let cool. Pour into
an 8-inch pie shell or divide into 6 individual tart molds lined with
pastry.
As a variation, sprinkle the nuts on top instead of mixing them in the
filling.
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into
cooked and cooled maple cream, then pour into baked tart shells.
NOTES : This is an exquisite filling used for small tarts. Top them with a
dab of whipped cream or chopped walnuts for dinner of buffet parties.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 20, 1997
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