anne

Take veal, fowl, or any white meat, boiled down with a little mace, (or
other spice to your taste) let these boil to mash, then strain off the
gravy; take some of the white fleshy part of the meat and rub it thro'
a cullender; have ready two ounces of almonds beat fine, rub these
thro' the cullender, then put all into the gravy, set it on the fire to
thicken a little, and stir in it two or three spoonfuls of cream, and a
little butter work'd in flour; then have ready a French roll crisp'd
for the middle, and slips of bread cut long like Savoy biskets. Serve
it up hot.