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Almond Cream Blanc Mange

1 pound of sweet almonds. 2 ounces of bitter almonds or peach kernels. 1 pound of sugar. 1 quart of cold water. 2 ounces of gelatine. 1 small cupful of cream.

Boil the almonds 2 minutes, then take off the skins and pound them a few at a time in a mortar, adding a little sugar and a spoonful of water occasionally. Put the almond paste in a bowl with the rest of the sugar and water and let steep a while. Dissolve the gelatine in a little warm water, add it to the milk-of-almonds, the cup of cream likewise and strain through a napkin with pressure. Set the blanc mange in molds on ice.