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Compote of Walnuts

Split the walnuts through their natural division with the point of a knife, then pass the knife through the inner part of the shell and extract the interior. Free the nuts from the white pith, and place them in cold water that has been slightly acidulated with lemon-juice. Drain the walnuts, pile them in a heap on a compote-dish, pour over some syrup that has been well flavored with noyau, and serve.