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Egg and Brandy Cream

Beat well the yolks of five fresh eggs with a spoonful of cream. Add three ounces of sugar, finely pounded and sifted, and two glasses of the best French brandy. Blanch and pound thirty-four sweet and six bitter almonds, and boil them in a few spoonfuls of milk; add them, when cold, to the eggs, and stir the mixture thoroughly. When it is perfectly mixed, pour it into a well-lined saucepan along with a quart of cream; stir one way till it becomes thick, but do not let it boil. Serve in custard-cups with a ratafia on the top of each. Probable cost, about 4s. 9d. Sufficient for twelve cups.