1 cups milk.

5 eggs.

cup sugar.

1/8 teaspoon salt.

2 1/2 cups cream.

1 tablespoons vanilla.

Make a custard of milk, eggs, sugar and salt. Strain, cool and add cream and vanilla. Freeze and line a melon mould with mixture.

Part II

1 cup sugar 2 cups cream tablespoon granulated gelatine.

3 tablespoons cold water 1/3 cup Jordan almonds cup powdered sugar 1 teaspoon vanilla.

1/8 teaspoon salt.

Put sugar in small saucepan or omelet pan, place on hot part of range and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides or bottoms of pan. Turn caramelized sugar into a dripping pan, cool and roll. Beat cream until stiff and add gelatine, soaked in cold water (then heated over hot water until gelatine has dissolved), caramelized sugar, almonds (blanched, roasted in a hot oven until brown, and chopped), powdered sugar, vanilla and salt. Fill lined mould with Part II, adjust cover, pack in salt and ice and let stand three hours.