Blanch three quarters of a pound of sweet almonds in boiling water, and
a quarter of a pound of pistachios, separate, take off the skins and cut
each almond into five or six fillets, and the pistachios in two, place
them upon a sheet of paper and dry in a warm oven until the almonds
become a light straw colour, but taking the pistachios out earlier, then
put a pound of sifted sugar into a copper pan and stir it over the fire
with a wooden spoon until melted, then throw in your almonds, (which
must be hot,) and stir until well mixed, taking it off the fire, you
have previously slightly oiled a large Savoy-cake mould, put in part of
the mixture, which press to the sides with a lemon, then the remainder
in small pieces, pressing the whole to the sides, forming it into one
piece the thickness of a five-shilling piece, and when cold turn it out
from the shape upon a dish, whip a quart of cream very stiff, which
dress upon the dish you intend serving the nougat on, in pyramid, place
some very fine strawberries upon it and the nougat over, have a little
sugar boiled to the seventh degree (No. 1379), have also a few very fine
strawberries, with the stalks on, as the green is an improvement, dip
the stalks of the strawberries into the sugar, place one upon the top
and the others all over, at the distance of two inches apart, fixing
them in a drooping position, it is then ready to serve. The above makes
a handsome remove, the pistachios, almonds, and strawberries correcting
the taste of the melted sugar; if not convenient, the pistachios may be
omitted, but adding more almonds in proportion. The sugar may be
flavoured with lemon vanilla or candied orange-flowers.