Take a pound of sweet almonds, blanch and pound them, add a pound of powder-sugar, a pinch of orange-flowers pralinte, put them into a basin, and moisten them with a sufficient quantity of whites of eggs to enable you to spread the paste on wafer paper with the blade of a knife (the wafer paper must be rubbed with virgin wax and sweet oil); lay the preparation on as thin as possible; chop some sweet almonds very small, mix them with sugar, and strew them over the wafers and put them into a hot oven; when about half baked, take them out and cut them in squares; replace them a minute in the oven, take them out again, and press them on a stick to give them the proper form; as soon as they are cold, put them on a sieve. Just before they are served they should be slightly warmed.
Take the peel very carefully from your almonds, and put them with water on the fire till they are tender; then take them off and add a little more water; when nearly cold put them on the fire again, but do not let them boil; as soon as you find the head of a pin will penetrate easily, they are then sufficiently done, and may be thrown into cold water; and when the fruit is quite cold, drain them. In the meantime put some clarified sugar on the fire, and when it boils put in the almonds; boil them in the sugar about twenty times, then remove them, and let the almonds stand to take the sugar: in about two hours' time put them on the fire again, and boil them up a dozen times; after which, take them off, skim, and let them cool. When quite cool drain and put the fruit in a compotier. If the sugar should not be sufficiently done, boil as much more as you may think necessary; squeeze in the juice of an orange, boil it once again, and when nearly cold strain it through a cloth into the compotier over the almonds.
Drain some green almonds that have been preserved in brandy; dip them one by one in sugar prepared au casse, and roll them in white, or any other colored nonpareils, and dry thm in a stove, or gentle oven.
Put some water into a saucepan, with two handfuls of bran, and when it has boiled up twice, throw in some green almonds; let them boil up once, then take them out with a skimmer, and rub them well in your hands to take off the down; as you do this, throw them into cold water; then boil them in water till, on pricking them, a pin easily enters and they shrink: then clarify some sugar, a pound to a pound of fruit; boil up the sirup four or five successive days, morning and evening, without the fruit, which you leave to drain upon a sieve; lastly, put the fruit into a pan, and when rather more than lukewarm, pour the sirup over it; when they look very green they are sufficiently done.