Almond Butter

pg 102 #67
Chiquart 


To instruct the person who is to make it, he should see that 
he has a great quanity of very good sweet almonds, and he 
should skin, clean and wash them well and put them to be ground 
in a mortar which does not at all smell of garlic; /98r/ they 
should be ground up very strongly and moistened with good cool 
or warm water; when they have been ground up, he should take them 
out, strain them very hard through a good, very clean bolting 
cloth into a fine silver dish.  Then see that he has a good 
bright clean pan and empty it all into it, then set it on a pretty 
good fire, stirring continuously with a good spoon until it has 
cooked enough; and put in a little salt.  When it has cooked, see 
that he has a good clean strong straining cloth, spread it out 
over a fine silver dish and have him pour out his butter on it, 
wrap it up in that cloth, then twist it good and strongly until 
the water inside comes out; after this, have him empty it into 
a good clean silver dish, then he should get a lot of very good 
beaten sugar - what is needed, or least - and mix it into the 
almond butter. /98v/  Should it happen that he wants to make 
some which is particolored, he should put half of the butter 
into another silver dish and mix enough beaten saffron in with 
it to make it yellow; when it comes to the dressing table, he 
should get his gold or silver dishes and put in each dish some 
white butter in one part, and along side in the same plate some 
particoloured butter; then it is served up.

1/2 lb		almonds
1/2 C		water
1 lb		butter
1/2 tsp	        salt
1/2 C		sugar
pinch of saffron

directions:
Blanch and peel almonds - crush with water
strain - cook with a little salt
mix liquid with butter and sugar and saffron

Do the same with Honey and Garlic.
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