Take three ounces of sweet and one ounce of bitter almonds, blanch and
skin them, and put them into a pan on a moderate fire, stirring them
continually. As soon as they have acquired a fine yellow color, take
them off the fire, and when cold pound them into fine pieces. Then add
a pint of cream or rich milk (nearly boiling), and two or three
table-spoonfuls of sugar, and half a package of gelatine, which has been
soaked as before described. Put it upon the ice, and when about to
thicken stir it until it is very smooth, then stir in lightly a pint of
cream whipped, and put it into a mold.