Prepare the nougat as before, then have a number of dariole or
tartelette moulds, oil the interior slightly, and when the mixture is
half cold put a piece the size of a walnut in each, which press to the
shape of the mould, with your finger and thumb; when cold take them out
and serve filled with cream as before. Vases and large cups may also be
made with it, by having moulds and proceeding as for the smaller ones;
but for the larger moulds or shapes, which require more time to fill, to
prevent the mixture getting cold, keep the pan upon a trivet at the
mouth of the oven, taking it by pieces as you require.