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Bavarois of Pistachios

Blanch and skin a quarter of a pound of pistachios and a dozen bitter almonds, pound in a mortar with six ounces of loaf sugar upon which has been rubbed the rind of a lemon; the pounded pistachios, etc., are then placed in a saucepan with three-quarters of a pint of boiling milk and one ounce of isinglass. Stir this mixture over the fire, and boil for about five minutes, then turn it into a basin. Set it on ice, and stir until it is at the point of setting, then mix in with it one pint of well-whipped cream, the juice of some spinach boiled until it has become curdled, and brush the inside of a mould with a paste-brush dipped in a little half-set jelly, then sprinkle in some of the chopped pistachios shaking them until they adhere to the sides. Pour the bavarois into the mould, place on the cover, and pack it in pounded ice and salt. When ready, say two hours after being placed in the ice-pack, turn it onto a fancy dish, and serve.