Almond Sauce for Puddings hot or cold


Put a quarter of a pound of Valencia almonds in cold water, when they come to the boil, strain and rinse them in cold water, and rub them in a clean cloth to remove the skins, then pound them till quite a smooth paste with three ounces of castor sugar, mix this with four raw yolks of eggs, and add to it by degrees half a pint of single cream, and stir in a stewpan over the fire till the mixture thickens, then add a wineglass of Marshall’s maraschino syrup, rub through a tammy with spoons, getting as much of the almond mixture through as possible, put it into the bain marie to get hot before using, or it may be served cold.