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Burnt Almond Charlotte Russe

Line a plain mould with finger biscuits as for other charlottes. Chop up fine a number of the best almonds and brown them by boiling in an equal amount of sugar; cool them on a baking-sheet, and pound them thoroughly in a mortar, adding some cold milk; while stirring in a pan on the fire, press through a tammy cloth. Steep a small quantity of isinglass in a little tepid water. Put the almonds into a stewpan, with eight beaten eggs to each quarter of a pound of nuts used, and a little finely-powdered sugar, and stir over the fire until it thickens; pour into a kitchen basin, and stir in the solution of isinglass, strain and pack the basin in broken ice, and stir the mixture slowly until it begins to freeze. As soon as it begins to coagulate, pour it carefully into a biscuit-lined mould, and cover with a thin sheet of tin, with ice piled on it, leave it thus for an hour or so longer or till wanted, turn into a glass dish, and serve with crystallized fruits.