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Forcemeat, Almond

Beat up the yolks of three eggs with a quarter of a pint of good cream, and flavour wi th a little nutmeg. Blanch and pound in a mortar three ounces of sweet almonds, using white of egg to moisten. Add these, with three-quarters of a pound of light bread-crumbs, and three ounces of butter broken into small bits, to the egg mixture. Stir in, lastly, the whites of the eggs whisked to a solid froth, and fill either capon or turkey.