85. PISTACHIO CREAM.

Beat half a pound of pistachio nut kernels in a mortar with a

spoonful of brandy. Put them into a pan with a pint of good cream

and the yolks of two eggs beaten fine. Stir it gently over the fire

till it grows thick, and then put it into a China soup plate. When it

is cold stick it over with small pieces of the nuts, and send it to

table.