No. 1246 Crème aux Amandes.
Blanch and skin a quarter of a pound of sweet almonds, which dry and pound well with six ounces of lump sugar, put it into a stewpan, with the yolks of four eggs, mix well together, then in another stewpan have a pint of milk in which you have put an ounce of isinglass, boil until reduced to three quarters of a pint, pass through a tammie, and pour over the other ingredients, which stir over the fire till it thickens, when pour into your bowl, let remain till cold, stirring occasionally to keep it smooth, add two glasses of noyeau, and finish as in the last.