Blanch and skin a quarter of a pound of sweet almonds, with six or eight
bitter ones, when dry and cold place them in a mortar with three
quarters of a pound of sugar, and ten or twelve leaves of candied
orange-flowers, pound well, sift through a wire sieve, and place it in a
stewpan with the yolks of nine eggs, beat them well together, then in
another stewpan have boiling a pint and a half of milk, which pour over
the other ingredients by degrees, keeping it stirred, place it upon the
fire, stirring until it thickens and adheres to the back of the spoon,
rub it through a tammie, add two glasses of noyeau; when cold put it
into your freezing-pot to freeze (see No. 1381), and when half frozen
add a pint and a half of whipped cream, when quite frozen fill a mould,
and serve as for the Nesselrode pudding.