Almond Pudding

½ hour, moderate oven.


  • Bread-crumbs, 2 oz.
  • cream, 1 pint
  • pounded almonds, ½ lb.
  • bitter almonds, 6
  • yolks of 7, whites of 3 eggs
  • sugar, 6 oz.
  • butter, 4 oz.
  • brandy, 1 wineglassful, or ½ glass of noyau:


On two ounces of fine bread-crumbs pour a pint of boiling cream, and let them remain until nearly cold, 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; 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; 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. When it is tolerably cool add a glass of brandy, or half a one of noyau, pour the pudding into a dish lined with very thin puff paste, and bake it half an hour in a moderate oven.