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Pistachio Sauce

2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts I tablespoonful cornstarch 1 gill (1/2 cup) water I oz. (I heaping tablespoonful) sugar I tablespoonful cream I wineglassful Marsala wine 1/4 teaspoonful pistachio extract Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.

Strain the sauce and it is ready.