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Noyau Cream

Blanch about one-fourth pound of Jordan, and one ounce of bitter almonds, throw them into cold water; rinse them well and pound in a mortar with two ounces of sugar and one gill of cream. Mix well together and rub through a hair-sieve into a basin, add one pint of whipped cream flavored with noyau, and one ounce of dissolved isinglass, sweeten to taste, mix well together and pour into a mould. When set it is ready for use.