Plombière aux amandes.— Blanch and peel 6oz. of
Jordan almonds with ten bitter ones, dry them well
on a clean cloth, and pound them to a smooth paste,
adding a little milk to prevent their oiling. When
brought to a soft paste, mix this with one and a half
pints of boiled cream, and tammy; put the result
into a delicately clean stewpan with the yolks of four
large or five small eggs, and 6oz. of caster sugar, and
stir this over the fire (without allowing it to boil)
till it begins to thicken, then draw it to the side, and
stir it three minutes longer. Again tammy it, and
freeze three parts, when you add to it three-quarters
of a pint of whipped cream, refreeze, and lastly set it
either in a Breton cake mould, or in three border
or charlotte moulds of proportionate sizes. Freeze
for two hours in the cave; then turn out, set one
cake on top of the other, and pour iced but not
frozen apricot jam sauce over it all, and serve.