Shell 1 lb walnuts, scald with boiling water, and remove the skins. Pound very fine, adding a little milk, and pour into a bottle (grafin).* Add a bottle of very thick cream and whip into butter. After churning, wash the butter thoroughly and mb through a fine sieve.
Proceed in exactly the same manner with 1 lb almonds, including 10–12 bitter almonds, or use 1 lb pistachios.