No. 1204 Genoises aux Pistaches.
Make a genoise as before, bake it, and when cold cut it into round pieces the size of a penny-piece; cut also as many rings the size of a shilling, mask the tops of the round pieces with white iceings (No. 1381) and place a ring in the centre of each, which also mask; have two ounces of pistachios blanched and split in halves, which lay upon them, their points to the rings, thus forming rosettes; fill the rings with marmalade when ready to serve.