*Mousse aux Fruits Givrés
¹⁄₂ lb. sweet almonds
¹⁄₂ tea-spoon lemon juice
3 whites of eggs
3 ozs. powdered sugar
Spinach colouring
¹⁄₂ pint whipped cream
Sugared fruit
Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir over the fire for two or three minutes. Take off and colour with green colouring. Put the whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 165).