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Almond Bisque

Take 1 pound of sugar. 12 ounces of sweet almonds. 2 ounces of bitter almonds. Blanch the almonds, split them and put them in a slack oven to dry and acquire a light yellow color. Put the sugar in a kettle on the fire without any water and stir it till it is all melted and of the color of golden syrup or light molasses. Then put in the hot almonds, stir gently to mix, and pour the candy on to a large platter.

When cold pound the candy quite fine, put it into 3 pints of rich milk, set it on the fire and when it boils add the beaten yolks of 10 eggs. Strain the burnt almond custard thus made into a freezer and freeze as usual and beat light.