Almond Cream Sauce

Scald one ounce of Jordan almonds and six bitter almonds; and, having freed them from their hulls or skins, put them in a mortar with four ounces of sugar and a tablespoonful of orange- flower water: bruise them into a pulp, and then remove this into a small stewpan ; add a gill of cream and two yolks of raw eggs, and with a wire whisk whip the sauce over a very slow heat until it becomes a substantial smooth froth. This sauce is for puddings.