Toronchino Procope

Put ten raw egg-yolks into a tin basin containing three-quarters of a pound of sugar, and half a pound of burnt almonds crushed with about a gill of cream. Set on a slow fire, stir steadily until the preparation covers the spatula, then take from the fire and let stand till cold. Now add a pint of cream and a little orange flower water, strain the whole through a sieve, freeze and use the cream to fill some plaited paper cases, scattering shredded pistachios over the tops.