Almond Pudding

Instructions

1. On two ounces of fine bread-crumbs pour a pint of boiling cream, and let them remain until nearly cold.
2. Then mix them very gradually with half a pound of sweet and six bitter almonds pounded to the smoothest paste, with a little orange-flower water, or with a few drops of spring water, just to prevent their oiling.
3. Stir to them by degrees the well-beaten yolks of seven and the whites of three eggs, six ounces of sifted sugar, and four of clarified butter.
4. Turn the mixture into a very clean stewpan, and stir it without ceasing over a slow fire until it becomes thick, but on no account allow it to boil.
5. When it is tolerably cool add a glass of brandy, or half a one of noyau.
6. Pour the pudding into a dish lined with very thin puff paste, and bake it half an hour in a moderate oven.
7. Proportions: Bread-crumbs, 2 oz.; cream, 1 pint; pounded almonds, 1/2 lb.; bitter almonds, 6; yolks of 7, whites of 3 eggs; sugar, 6 oz.; butter, 4 oz.; brandy, 1 wineglassful, or 1/2 glass of noyau: 1/2 hour, moderate oven.