|Streaky bacon||4 Ounce|
|Butter||3 1⁄2 Ounce|
|Cream fresh||1 Pint|
Line a well-greased or oiled flan tin with puff-pastry (which has rested for an hour); prick the pastry here and there with the point of a knife.
Dice the bacon, parboil it for 15 minutes, drain.
Mix the ham, coarsely chopped, the parboiled bacon, the eggs, the cream and the butter cut in small pieces, in a bowl.
Beat well, pour into the lined flan tin and cook in a moderate oven for 30 to 35 minutes.
(Put your dish carefully in the oven to avoid spilling the cream.) Serve very hot.