Peel, wash, and drain, three ounces of sweet, and one ounce of bitter almonds, pound them to a paste, moistening with two spoonfuls of water. Put them into an earthen pan, with two glasses of nearly boiling milk, in which eight ounces of sugar have been dissolved; let this stand an hour, then strain it through a fine sieve, and put to it six drachms of isinglass lukewarm; place the whole in ice and when it begins to set, add some whipped cream; pour it into a mould which has been kept in ice, put it in ice again for half an hour, and then take the fromage from the mould.
Boil three ounces of hartshorn in two quarts of spring water; let it simmer six or seven hours till half the water is consumed; strain it through a sieve; beat half a pound of almonds very fine, with a quantity of orange-flower water; mix a little of the jelly and some fine sugar with it; strain it with the rest of the jelly, stirring it till it is a little more than blood warm; pour it into basins or cups, and stick in almonds cut small.
Take half a pound of march-pane paste, the whites of two or three eggs, some powdered cinnamon and a little flour, knead them into a paste, and roll them into the form of sausages with your hand on the table, first strewing the table with almonds minced, but not very fine; so that they may adhere to the sausages, which ought to be about the size of your finger; then form them into rings or garlands of what size you please, fixing the ends together with water: place them on paper, and bake them in a quick oven until they are of a clear brown color.
Pound six drachms of bitter almonds, strain them through a sieve, and mix them in an earthen vessel, with nearly the white of an egg, and six ounces of sugar, stir these with a silver spoon for a few minutes, Take three-quarters of a pound of puff paste, roll it to the thickness of a quarter of an inch, and cut out of it thirty oval cakes two inches and a half long by two and a quarter wide pointed at the ends; put on each a quarter of a spoonful of the almond glaze, and with the blade of a knife spread it equally over the surface for about the eighth of an inch, and then let them stand for half an hour before you put them into the oven, which must be moderate. If you bake them immediately after putting on the glaze, it wrinkles and shrivels up, which spoils their appearance, as they ought to be quite smooth and even; the cakes also require considerable care in the baking; they should be slightly colored on the top and the lower part reddish.
Blanch two ounces four drachms of sweet, and two ounces and a half of bitter almonds, pound them to a paste and then put them into the following preparation: blanch and pound four ounces of sweet almonds, and when perfectly smooth, mix them in an earthen pan with six ounces of flour, the same of powder-sugar, six yolks and two whole eggs, a spoonful of brandy and a grain of salt. Stir the whole for six minutes, then add six ounces of butter slightly warmed but not melted; work the butter well into the paste for four or five minutes. Butter two moulds, or paper cases, about nine or ten inches square, pour in your preparation, smooth it with the blade of a knife and then put them to bake in a moderate oven, first strewing on them four ounces of sweet almonds minced and mixed with two ounces of powder-sugar, and a little white of egg. When done, cut them into all possible forms, then replace them in the oven to dry; when brittle, take them out, let them cool, and decorate them to your fancy.