Blanch first of all half a pound of sweet almonds and three ounces of bitter, turn them into cold water for a few minutes; then you must pound them very fine in a stone mortar, if you have a marble one so much the better, and do it in a cool place.

You must add a little milk occasionally to prevent the paste from becoming oily, then add three quarts of fresh milk, stirring it in slowly, sweeten to your taste, and then putting all into a saucepan clean as a chalice, bring it to the boil.

Boil for ten minutes, and then stir till cold, strain it through finest muslin, and then add two good glasses of brandy. Bottle and keep in a dark place.