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BUTTER (a I'Espagnol)

Put half an ounce of isinglass, one glassful of rose-water, and six bitter almonds, blanched and sliced, into an enamelled saucepan, and let it stand near the fire for an hour, or until the isinglass is dissolved and the flavour extracted from the almonds. Add, by degrees and very carefully, half a pint of cream mixed with the yolks of three well-beaten eggs. Sweeten to taste, and stir it well over a slow fire until it thickens. Remove it from the fire, and continue to stir until nearly cold, and put it into a mould well wetted with rose-water. Time to thicken, about ten minutes. Probable cost for one pint mould, 2s.