Melt two and a half ounces of butter in a quarter of a cup of rich milk
over the fire, stir an ounce and a half of flour into half a cup of milk
and add to the boiling milk, stirring constantly until it becomes a
smooth paste and no longer adheres to the pan. Remove from the fire;
when cold stir in one good ounce of sugar, an ounce of almonds blanched
and pounded very fine with a dozen cardamom seeds, three well beaten
eggs, a little at a time, half a teaspoonful of almond extract. Beat
well, turn into a buttered pudding mould sprinkled with fine bread
crumbs, set the mould covered in a pan of boiling water in the oven, and
if the mould has a pipe in the center bake from thirty to thirty-five
minutes. Turn it out and serve immediately with a fruit or wine sauce.