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Iced Nut Pudding

Blanch about four dozen fresh nuts of any kind, pound half of them with a few blanched sweet almonds and put the paste into a saucepan with one and one-half pints of hot vanilla cream. Stir well over the fire until the mixture is thick, then let it cool and pass it through a fine sieve into a basin; pour a little of it at the bottom of a dome-shaped mould packed in salted ice, sprinkle over a few of the remaining nuts cut in halves and repeat till the mould is full. Lay a round of paper on the top, then the lid of the mould, cementing it round with paste of flour, cover the mould with ice and let it remain for one hour.