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Blanc Manger with Strawberries

Plunge half pound sweet almonds in a pint boiling water for three minutes, drain, shell, place in a mortar and pound to a firm paste. Transfer to a saucepan, then press half pint well-picked fresh straw-berries through a wire sieve into the almond pan, pour in a pint cold milk, mix well, boil for five minutes and strain milk through a cheesecloth into a bowl. Place in a saucepan one ounce gelatine leaves with a half pint water and five ounces sugar, mix on fire with wooden spoon until thoroughly dissolved, add milk with two tablespoons kirsch, mix well while boiling two minutes, strain into a bowl and let cool off. Pour into a dome-shaped quart mould, cover, set in cracked ice and let stand for one hour, remove, unmould on a dish with a folded napkin and serve.