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Pistachio Cream

Put half a pound of well blanched pistachio nuts into a mortar and pound them to a paste, adding a few drops of orange-flower water to prevent their oiling. When a smooth paste is formed, place it in a lined saucepan with one quart of cream and half an ounce of gelatine, sweetening to taste with caster-sugar. Stir this over a fire until the gelatine has become dissolved, then remove. Serve cold in jelly-glasses.