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(Desserts) - (The International Jewish Cook Book)

Take out the kernels of half a pound of pistachio nuts and pound them in
a mortar with one tablespoon of brandy. Put them in a double boiler with
a pint of rich cream and add gradually the yolks of three eggs, well
beaten. Stir over the fire until it thickens and then pour carefully
into a bowl, stirring as you do so and being careful not to crack the
bowl. (Put a silver spoon into the bowl before pouring in the cream, as
this will prevent it cracking). When cold, stick pieces of the nuts over
the cream and serve.

Other Recipes

Pistachio Cream

Take a quarter of a pound of pistachio-nuts and blanch them; then beat

them fine with rose-water; put them into a pint of cream; sweeten it,

let it just boil, and put it into glasses.

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