Almond and Honey Paste (Pâte d’Amandes au Miel).
| Bitter almonds | 2 lb. |
| Yolk of egg | 30 yolks. |
| Honey | 4 lb. |
| Expressed oil of almond | 4 lb. |
| Oil of bergamot | 1 oz. |
| Oil of lemon | ¾ oz. |
| Oil of clove | ¾ oz. |
Decorticate and bruise the bitter almonds and add them with the essential oils to the mixed yolks, honey, and almond oil.
Almond Meal (Farine d’Amandes).
| Almond meal | 4 lb. |
| Orris root, powdered | 5½ oz. |
| Oil of lemon | 1 oz. |
| Oil of bitter almond | 150 grains. |
| Oil of lemon grass | 75 grains. |
Almond meal here means the bran left after expressing the oil from sweet almonds. First mix the powdered orris root intimately with the essential oils and triturate the mass with the almond bran. Other essential oils may also be used for perfuming the mass.
Pistachio Meal (Farine de Pistaches).
| Pistachio nuts | 4 lb. |
| Orris root, powdered | 4 lb. |
| Oil of lemon | 1¾ oz. |
| Oil of neroli | 150 grains. |
| Oil of orange peel | 1 oz. |
The pistachio nuts are blanched in the same manner as almonds (see under Simple Almond Paste), and then reduced to a meal.