Ingredients
- six eggs whisked to snow
- 32 tott&tss
- one half
Directions
Blanch and pound your pistachios as in the former receipt, have a custard made like that you fill your tourte a la crSme with, and mix the pis- tachios with it ; sweeten to taste, grated lemon- peel, and candied citron cut fine. Have the whites of six eggs whisked to snow, and mix them with the cream and pistachios. Line a
32 TOtT&TSS.
tart-pan with paste^ put a border on it^ fill it with your cream, and bake it inunediately. When done, sift sugar over it, and ice it with a hot salamander. Serve hot,
LES NI07FES.
Cut out some small rounds of pufi^-paste, put in some of the pistachios; paste on one and cover it with a second; ornament and bake them, powder sugar over them, and glaze them as befoi*e. You may also cut them out rather a larger round as many as you require ; then cut them in half to form a crescent, put some pis- tachio cream on one half, and cover it with another, and so on till all are made; then bake and glaze.