3 cups of cream—scalding hot.
6 table-spoonfuls grated chocolate.
6 table-spoonfuls powdered sugar.
½ pound sweet almonds, blanched and pounded.
¼ pound chopped citron.
¼ pound apricots, peaches, or other crystallized fruit.
½ pound macaroons.
Beat the yolks of the eggs very light. Stir into the cream the flour which has been previously wet with a little cold milk.
Add very carefully the beaten yolks, and keep the mixture at a slow boil, stirring all the time, for five minutes. Take from the fire and divide the custard into three equal portions. Put the grated chocolate, with the macaroons, finely crumbled (or pounded), with one table-spoonful of sugar, into one pan of the mixture, stirring and beating well. Boil five minutes, stirring constantly; take from the fire, whip with your egg-beater five minutes more, and set aside to cool.
Pound the blanched almonds—a few at a time—in a Wedgewood mortar, adding, now and then, a few drops of rose-water. Chop the citron very fine and mix with the almonds, adding three table-spoonfuls of sugar. Stir into the second portion of custard; heat to a slow boil; take it off and set by to cool.