Blanch and skin a quarter of a pound of sweet almonds, which dry and
pound well with six ounces of lump sugar, put it into a stewpan, with
the yolks of four eggs, mix well together, then in another stewpan have
a pint of milk in which you have put an ounce of isinglass, boil until
reduced to three quarters of a pint, pass through a tammie, and pour
over the other ingredients, which stir over the fire till it thickens,
when pour into your bowl, let remain till cold, stirring occasionally to
keep it smooth, add two glasses of noyeau, and finish as in the last.