Skim off the fat, and strain a quart of strong calf’s foot jelly,
add to the same the whites of 4 eggs well beaten, set it over the
fire and stir it till it boils. Then pour it into a jelly bag, and
run it through several times till it is clear. Beat an ounce each of
sweet and bitter almonds to a paste with a spoonful of rose water
strained through a cloth. Then mix it with the jelly, and add to it
3 spoonsful of very good cream. Set it again over the fire and stir
it till it almost boils. Pour it into a bowl; then stir it often till
almost cold; and then fill the moulds.