|
Almond Pate.
Blanch and pound one pound of
Jordan almonds very
fine ; add a spoonful of water in the
pounding to keep
them from oiling, and three-quarters
of a pound of fine
sifted sugar ; stir all together over
a gentle fire to dry off
the moisture. As it leaves the pan and
becomes a stiff
paste put it in pots.
Or: You may add half an ounce
of gum,
soaked in water, thick.
|