Blanch and skin four ounces of pistachios with twelve bitter almonds,
and pound them well with six ounces of sugar, upon which you have rubbed
the rind of a lemon; when well pounded throw it into three quarters of a
pint of boiling milk with three quarters of an ounce of isinglass, boil
altogether five minutes, then pour it into a bowl or basin, stand upon
the ice, keep stirring, and when upon the point of setting add a pint of
cream whipped and some of the preparation of spinach, as for the crème
aux pistaches (No. 1244); pour it into your mould, which must be
previously lightly oiled, and twenty chopped pistachios shook over the
interior, until adhering to the sides.