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A Mulberry and Almond Dish

16 oz Mulberries
6 oz Sugar (3/4 c)
2 oz Soft white breadcrumbs (1 c)
2 oz Ground almonds (1/2 c)
4 tb Cream


Cook the mulberries with the sugar, not too fast, until the juice flows. Mix the crumbs and almonds in a basin, then add the mulberries folding them in gently. Divide between 4 glasses or white custard cups and chill. Before serving, float a little cream on top.


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