Boil two quarts of milk with a quarter of a pound of sweet almonds,
and two ounces of bitter ones, blanched and broken to pieces, and a
large stick of cinnamon broken up. Stir in sugar enough to make it very
sweet. When it has boiled, strain it. Cut some thin slices of bread,
and (having pared off the crust) toast them. Lay them in the bottom
of a tureen, pour a little of the hot milk over them, and cover them
close, that they may soak. Beat the yolks of five eggs very light.
Set the milk on hot coals, and add the eggs to it by degrees; stirring
it all the time till it thickens. Then take it off instantly, lest it
curdle, and pour it into the tureen, boiling not, over the bread.
This will be still better if you cover the bottom with slices of baked
apple.