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Rice Cake

Blanch one pound of sweet and one-half ounce of bitter almonds, place them in a mortar with a small quantity of water and pound them to a pulp; then add two quarts of water and strain them through a cloth into a saucepan. Add twelve ounces of well-washed rice blanched in boiling water for a few minutes, also one-half pound of crushed loaf-sugar and a very little salt. Bring the liquor to the boil and stir gently and frequently until the rice is so well cooked that it will easily break when pressed between the fingers. Pound it all well again in a mortar, pass it through a fine sieve and stir in the yolks of half a dozen eggs to bind it and form a paste which should be quite firm. Put it into a well-buttered mould and bake it in a moderate oven until done.