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Vacherin for Sweet Creams

Take half a pound of sweet almonds and half a pound of white sugar. Blanch, peel, and pound the almonds, add the sugar, and moisten the mixture to a stiff paste with white of egg. Sprinkle some powdered sugar on a pastry-board, and roll the almond paste upon it a quarter of an inch thick. Take a plain mould about six inches in diameter, line the sides with a band of paste one and a half inches deep, and join the ends securely together with white of egg. Stamp out a round of the paste a little larger than the bottom of the mould. Bake both in a gentle oven. When the paste is dry take it out of the oven, remove the band from the mould, and stick it upon the round. Put the case again in the oven, let it remain till it becomes slightly coloured, then let it get quite cold. When wanted, fill it with any nicely-flavoured whipped cream, piling the cream as high as possible.