Remove the brown skin of 2 ounces of almonds, ground or chopped fine; put them in a saucepan with 2 cups milk, 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of arrowroot; put the saucepan in a vessel of hot water; keep stirring until the sauce comes to a boil. Instead of almonds almond essence may be used; a little brandy may also be added if liked.