Almond Cream Recipe

Beat half a pound of fine almonds, blanched in cold water, very fine,

with orange-flower water. Take a quart of cream boiled, cooled, and

sweetened; put the almonds into it by degrees, and when they are well

mixed strain it through canvass, squeezing it very well. Then stir it

over the fire until it thickens; if you like it richly perfumed, add one

grain of ambergris, and if you wish to give it the ratafia flavour, beat

some apricot kernels with it.

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