No. 1332 Plombière.
Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold place them in a mortar with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan with the yolks of nine eggs, beat them well together, then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammie, add two glasses of noyeau; when cold put it into your freezing-pot to freeze (see No. 1381), and when half frozen add a pint and a half of whipped cream, when quite frozen fill a mould, and serve as for the Nesselrode pudding.