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Nougats, Small

Nougats intended for small moulds should be made in the same way as for large ones, except that the almonds should be finely ?shredded instead of being quartered. When the paste is ready, put it into the small oiled moulds, and take care that it is pressed into all the corners. It is well for three or four persons to be engaged at once in filling the moulds, that they may be done as expeditiously as possible, and so be all of one colour, as the nougat gets darker with being melted. Turn the shapes out when set, fill them with whipped cream, and serve, neatly arranged, on a folded napkin. Probable cost, Jordan almonds, 2s. 6d. per pound; sweet almonds, 1s.