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Noyeau Jelly, with Almonds

Prepare one pint and a half of jelly according to the directions given in the last recipe. Blanch two ounces of almonds, cut them into thin shreds, and throw them into cold water. When the jelly is quite clear, put a little of it at the bottom of a damp mould. Let it set, then sprinkle half a tea-spoonful of the almonds upon it, and pour a little more jelly on. Repeat until the mould is full. Put the mould in a cool place, and turn the jelly out when quite stiff A little whipped cream may be put round it in the dish. Time, half an hour to clarify the isinglass. Probable cost, 2s., exclusive of the noyeau. Sufficient for a pint and a half mould.