Blanch a pound of sweet ami and ounce of bitter almonds, pick out a few of the sweet almonds, and cut them like straws, and blanch them in rose water; pound the rest in a mortar with a table-spoonful of brandy, four ounces of pounded and sifted loaf sugar, and half a pound of salt butter well washed; pound them till the mass looks very white, and set it in a cool place to stiffen; then dip two table-spoons into cold water, and with them form the paste, as much like an egg as possible; place in the bottom of a glass dish, a small plate or saucer turned, and lay the rock high up; stick over it the cut almonds with green sweetmeats, and ornament with a sprig of myrtle.