Take four ounces of blanched almonds: 4 yolks of eggs; 1 pint of cream; 2 table-spoonsful of sugar; 2 teaspoonsful of rose water. Beat the almonds fine with the rose water; beat the yolks and sugar together, then add to the other ingredients, and stir them well together until it becomes thick; then pour it into cups. (Sec 2523.)