(3396). Pistachio Tourons (Tourons Aux Pistaches)

Obtain a fine firm paste with half a pound of pounded almonds, three-quarters of a pound of sugar and three or four egg-whites. Roll it out to a quarter of an inch in thickness, then cover with royal icing (No. 101), into which mix ten ounces of chopped pistachios and half a grated orange peel. Cut this paste into small sticks each two and a quarter inches long by five-eighths of an inch in width; range them on a buttered and floured baking sheet and cook in a slow oven.

(3397). Quillets - Small (Petits Quillets)

Line some small tartlet shape molds with parings of thin puff paste (No. 146), and let rest for some time. Mix three parts of cream cake paste (No. 132) with one part of pastry cream (No. 46) and with this fill the molds as far as the edges; bestrew the tops lightly with powdered sugar, then bake in a slack oven. As soon as done turn them out of the molds and leave to cool off; scoop out partially and refill with Quillet cream (No. 48). Ice the tops with vanilla fondant (No. 58).

(3398). Pignon Rocks With White And Pine Almonds (Rochers Aux Pignons Aux Amandes Blanches Et Roses)

Whip eight egg-whites in a basin with a pound of icing sugar, a part to be flavored with vanilla (No. 3165); beat over a very slow fire and as soon as it begins to feel light and slightly warm take the basin from the fire and continue the beating process until perfectly light, then add one pound of pignons, mixing them in gently, or shredded almonds mixed the same. Dress the preparation with a fork into balls about an inch in diameter, lay them on waxed baking sheets and bake in a very slack oven. For the pink rocks with almonds or pignons mix in the preparation before adding the nuts one tablespoonful of spirit of raspberry and a little carmine, then finish as above.

(3399). ROcks With Orangeade (Rochers A L'Orangeade)

Incorporate some icing sugar with three egg-whites to have a rather light icing; add to it four ounces of vanilla sugar (No. 3165) and half a pound of shredded almonds slightly roasted in the oven and a quarter of a pound of thinly sliced candied orange peel. Roll out some sweet paste (No. 136) to an eighth of an inch in thickness, divide it into small inch and a half diameter rounds and range these on a buttered baking sheet; on each one lay a ball of the above preparation an inch and a quarter in diameter and cook in a slack oven.

(3400). Cherry Sticks (Batons Aux Cerises)

Crush one pound of almonds with two pounds and three-quarters of icing sugar, having part of it flavored with vanilla (No. 3165) and eight to ten egg-whites; obtain a very fine paste, then spread it out three-eighths of an inch in thickness and let rest in a cool place for an hour and a half to two hours; cover the fiat with a layer of the same paste, softened with more egg-white. Divide it into bands, each two and a quarter inches wide, and cut these in crosswise sticks, three eighths of an inch in width; decorate each one with four halved cherries, the cut side down, and lay them on a baking sheet covered over with paper; bake in a medium oven.