Almond Cream.
Beat half a pound of fine almonds, blanched in cold water, very fine, with orange-flower water. Take a quart of cream boiled, cooled, and sweetened; put the almonds into it by degrees, and when they are well mixed strain it through canvass, squeezing it very well. Then stir it over the fire until it thickens; if you like it richly perfumed, add one grain of ambergris, and if you wish to give it the ratafia flavour, beat some apricot kernels with it.