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Brandy Cream

Blanch and pound a couple of dozen of sweet and bitter almonds, place in a saucepan with a little milk and boil; let the mixture become cool, then add the yolks of five eggs beaten up with a little cream, a little sifted sugar, and pour in a couple of wineglassfuls of brandy. Mix well in a quart of cream, stirring well by the side of the fire until it is well thickened, then pour into small glasses or cups and serve.