Peel the almonds whole, and then rub them well with a linen cloth, to take off any dust. Put them into a skillet with a pound of the finest white sugar and a dash of Carmine, if you wish to tinge them to a beautiful rose. But they are very beautiful when a snowy white. Place the skillet on the fire, stirring all the time until the Almonds crackle hard. Then take off the fire and work until the sugar becomes sandy and well detached from the Almonds. Then separate one part of the sugar, and again put the Almonds on the fire, stirring them lightly with a spoon as they again pick up the sugar, paying strict attention to the fire, that it is not too quick. When the Almonds have taken up this part of the sugar, put in that which you have reserved, and continue to parch until they have taken up all the sugar. Then take a piece of paper and put it in a sieve, and throw the Almonds upon it, shaking around so as to separate those which still cling together. Each Almond must be separate and encrusted with sugar.
There used to be an old woman who supplied the judges and attorneys of the Civil District Court, near the St. Louis Cathedral alley, with lunches. She made these ancient Creole Amandes Pralinees a specialty, and served each Almond separately, in a little cornet of paper, just as the ancient Creole dames do when serving them at their elegant festivities.