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Orange Butter

Boil twelve eggs until hard, peel, cut them into halves, and put their yolks in a mortar with two ounces of sugar, four ounces of butter, and two ounces of blanched and chopped sweet almonds; pound the whole to a smooth paste, moistening it occasionally with orange-flower water, then rub it through a sieve onto a glass dish. Serve the butter with any kind of sweet or fancy biscuits.