Peel ¼ lb sweet almonds and 5–6 bitter almonds. Pound not too fine, pouring on 1 spoon of rosewater drop by drop. Stir the ground almonds in a saucepan over coals until they dry slightly. Melt 1 spoon butter and add 2 egg yolks, 2 eggs, the almonds, sugar, and 1 spoon sieved rusk crumbs. Mix, add 2 beaten egg whites, and spread this mixture on slices of white bread. Arrange the slices in pairs, dip them in milk mixed with eggs and sugar, and fry in butter on both sides.