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Chateaubriand Cream

Place a jelly-mould on the ice, and pour some liquid jelly around it, turning it about sideways in order to allow it to set; stick some shredded almonds round the sides and top until the mould is covered, then put a little more of the jelly around, and, when set, give it another coating. When this has been done, fill in the cavity with noyau cream.