No. 1325 Nougat aux Fraises.
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.