The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.

The Eleventh manner, being Egges stirred with Almonds.

Take a Bisket or two, which are slender ones, separate the top from the bottome, and cause them to bee toasted by the fire, cause also, as for example, four eggs to bee boy∣led hard, and take out their yolks, dissolve them in a Porenger with a spoon, adde thereunto three other yolks of raw Egges, two Maca∣roons reduced to powder, or about the bignesse of a good egg or a little

more, of peeled Almonds, which have bin exactly pounded with some Rose-water; and two spoonfuls of Sugar, salt, at your own discretion, and having mixed all these things together you may add thereunto some preserved Lemmon peels small shredded.

After which, taste your said Mixture, and in case you deem it to bee well seasoned, put it upon a small fire, and dissolve it with a silver spoon; And when it is very hot add thereunto some morcels of toasted Biskers, about the bignesse of half a Crown or thereabouts, stick them somewhat deep into your said Mar∣malad, that they bee quite covered therewith, but however in such a manner, as that they may easily be gotted out with a Fork, and so pro∣ceed to finish your Almond stirred eggs.