1 quart of cream
1/2 pound of sugar
1/4 pound of Jordan almonds
1 teaspoonful of almond extract
1 teaspoonful of vanilla
Yolks of six eggs
Grated rind of one lemon
Put half the cream in a double boiler over the fire, and, when hot, add
the yolks of the eggs and sugar, beaten until very, very light; add all
the flavoring, and stand aside until very cold; when cold, freeze in an
ordinary freezer. Whip the remaining pint of cream, add one-half of it to
the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop
the almonds. Put them in the oven and shake constantly until they are a
golden brown. At serving time, fill the frozen mixture quickly into paper
cases; have the remaining whipped cream in a pastry bag with star tube,
make a little rosette on the top of each case, dust thickly with the
chopped almonds, and send to the table.
This will fill twelve cases of ordinary size.