Basket of Nougat with Cream

To prepare this desert it requires a basket mold that opens in two or three parts; oil it over with a brush. Peel half a pound of almonds, wipe dry and mince them crossways; dry in a slack heater for twenty-four hours. Put a quarter of a pound of sugar in a copper pan with the juice of two lemons; stand it on a slow fire, stir with a wooden spoon till melted and of a nice yellow tint, then mix in the very hot almonds; take from the fire when the almonds and sugar form one mass. Put a part of this on an oiled baking sheet, roll it out thin with the blade of a knife, and then apply it to the inside surfaces of the basket mold; close and clip off all the nougat extending beyond the edges, and when very cold unmold and trim it with the nougat rings to serve as handles. Fill it with whipped cream flavored with vanilla, having fresh strawberries mingled in; stick here and there small pieces of angelica and dress the basket on a folded napkin.