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Pistachio Cream

  • 1/2 pound of pistachio nuts
  • 1 spoonful of brandy
  • 1 pint of good cream
  • Yolks of two eggs
Take half a pound of pistachio nuts, extract the kernels, and bat them in a mortar with a spoonful of brandy. Then place them into a pan, with a pint of good cream, and the yolks of two eggs; beat fine; stir it gently over a very slow fire until it becomes thick; then put it into a deep china plate, and when it grows cold, stick it all over with small pieces of nut, and serve it up.
Submitted by Cassyjean - Torrington, CT Oct 21, 2009
15 min 30 min 45 min
Recipe Rascal