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Pudding of Roasted Almonds

(Budino di mandorle tostate) Milk, one quart.

Sugar, three and a half ounces.

Sweet almonds, two ounces.

Lady-finger biscuits, two ounces.

Three eggs.

First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well. After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds. When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquified sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water.

When cooked let it cool and place in ice-box before serving.