Give half a pound of puff paste (No. 1132) ten rolls, and from it cut
eight round pieces of the same size as in the last; then with the same
cutter cut three pieces out of each in the form of middling-sized
leaves, wet lightly upon the top, and dip them into some coarse sugar
(pounded and sifted through a coarse wire sieve), place them upon a wet
baking-sheet, and bake in a moderate oven as white as possible; then
have ready a round board a quarter of an inch thick, and, according to
the size of your dish, made of pâte d’office (No. 1137) and baked in a
moderate oven; boil also half a pound of sugar au cassé (No. 1379), dip
the ends of the pieces of pastry singly into it, and build them in crown
upon the rim of your board, one row surmounted by another, dressed the
reverse way; make a meringue mixture with two whites of eggs (see No.
1218), which lay in fillets, with a paper cornet upon the top; sprinkle
over with some very green chopped pistachios, and set in a warm place to
dry, but not any longer than necessary; whip a pint of good double cream
very stiff, with which mix a little sugar, a quarter of a pound of
crushed ratafias, and a glass of good noyeau; put the cream in the
turban when ready to serve.