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Almond Cream

Blanch a quarter of a pound of sweet almonds; pound in a mortar; add six ounces of white sugar and mix them well with the yolks of four eggs beaten light. Dissolve one ounce of Cox' gelatine in a quart of boiling milk; strain and pour it into the other ingredients; stir it all over a moderate fire until sufficiently thick and smooth. Pour into your mould and keep until needed. When ready to serve, plunge the mould in warm water; wipe the mould and turn out the cream carefully upon your dish.