TAKE two pounds of blanched almonds, beat them well in a mortar, with a little canary and orange-flower water, to keep them from oiling. Make them into stiff-paste, then beat in the yolks of twelve eggs, leave out five of the whites put to it a pint of cream, sweeten it with sugar, put in half a pound of fresh butter melted, set it on a furnace or slow fire, and keep it constantly stirring, till it is stiff enough to be made in the form of a hedge-hog; then stick it full of blanched almonds, slit and stuck up like the bristles of a hedge-hog, then put it into a dish, take a pint of cream and the yolks of four eggs beat up, sweeten it with sugar to your palate. Stir them together over a slow fire till it is quite hot, then pour it round the hedge-hog in a dish, and let it stand till it is cold, and serve it up. Or a rich calf's foot jelly made clear and good, and pour in the dish round the hedge-hog; and when it is cold, it looks pretty, and makes a pretty dish; or it looks pretty in the middle of a table for supper.