2389—Melting Pistachio Paste

Put seven oz. of pistachios and two oz. of almonds through the crusher; both should have been just skinned. Put the paste into the mortar; add to it two tablespoonfuls of syrup, strongly flavoured with vanilla, followed by eight oz. of sugar, cooked to the No. 2344, The Cooking of Sugar stage, and added to the paste little by little.

Transfer the paste to a marble slab, and finish it by combining three tablespoonfuls of icing sugar with it.