Make a meringue mixture as above of five eggs and half a pound of sugar,
which lay out on white paper, but with a teaspoon, of the size and shape
of pheasants’ eggs; sift sugar over, which shake off directly, place
them upon boards and bake in a slacker oven than directed for the last,
keeping them quite white, and drying them quite through; when cold wet
the paper underneath, take off the meringues, dry them a little more,
have ready, and baked a round board of pâte d’office (No. 1137), seven
inches in diameter, have also ready a little white iceing (No. 1383)
mixed rather stiff, form a ring of it round the rim of the board, upon
which dress the meringues, placing a piece of the iceing the size of a
pea at the bottom of each to fix them one to the other, place it to dry,
have a little iceing thinner than the last, dip one end of the remaining
meringues into it, and then into chopped pistachios (very green), with
them form another row upon the first, keeping the green end uppermost,
dry it till set, and when ready to serve fill the interior with a
whipped cream as in the last, and sprinkle chopped pistachios over, or
fill them with any of the crèmes bavaroises; the meringues may likewise
be laid out with a paper cornet.