1 pint milk (half cream).
¼ lb. almonds, blanched and pounded to a paste, a few at a time in
a Wedgewood mortar, adding gradually—
2 tablespoonfuls of rose-water.
Yolks of three eggs and whites of four—(two for méringue).
4 tablespoonfuls sugar.
1 teaspoonful extract bitter almond in méringue.
Scald the milk, add the beaten yolks, the sugar, the almond paste, and
the whites of two eggs. Boil, stirring constantly until it thickens.
Stir up well when almost cold and pour into cups. Make a méringue of
the whites of two eggs and two tablespoonfuls powdered sugar, flavored
with bitter almond, and heap upon each cup.