Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the paste carefully into the pan, forming biscuits, each about two inches long, by one inch wide. There should be in all about forty biscuits. Place them in a moderate oven for twenty minutes. Remove, and lay them on a table. With a hair-brush spread over them six ounces of apricot marmalade (No. 1335), and glaze them with a glace a l'eau (No. 1197), flavored with half a gill of white curacoa. Sprinkle over them four ounces of finely chopped pistaches; shake the pan lightly, and they will adhere to the glace. Set for two minutes in the oven to get dry ; remove, and when cool, dress neatly in a glass bowl, and serve.