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BLanch almonds and beat them, and strain them fine with good thicke Creame, then put in Sugar and Rosewater, and boyle it thicke, then make your paste with butter, fair water, and the yolks of two or thrée Egs, and as soone as ye haue driuen your paste, cast on a litle sugar, and rosewater, and harden your paste afore in the Ouen. Then take it out, and 〈◊〉〈◊〉 it, and set in in againe, and let it bake till it be wel, and so serue it.