Serve in a glass dish with some of the custard poured about the base, and send around more in a sauce-tureen or silver cream-pitcher.
Season the custard with vanilla.
An Almond Charlotte.
1 quart milk.
1 pint rich cream—whipped stiff.
Whites of 3 eggs.
1 great cup white sugar—powdered.
1 pound sweet almonds, blanched and cold.