Marshal Ney

Pound four ounces of peeled almonds with four ounces of powdered sugar and enough egg-white to have a fine paste; put this into a vessel and mix in two ounces of flour, two whole eggs and one stiffly beaten white. Push this preparation through a pocket provided with a three-eighths inch diameter socket on buttered sheets in two-inch lengths and bake them in a hot oven; remove and cool. Have four lightly oiled hexagonal tin rings ranging from five to eight inches in diameter and one and three-quarters inches high; cut the above marchpanes the same size as the sides of the hexagon; fasten these around the hexagonal rings with some sugar cooked to "small crack" (No. 171); unmold, stand one on top of the other, graduating the sizes, and fill the inside with alternate layers of vanilla bavarois (No. 3135), intercalated with small meringue shells made with fifteen egg-whites to one pound of sugar. On the top set one large meringue filled with Bavarian cream and coated with sugar cooked to "crack;" sprinkle over the sugar while hot some finely sliced pistachios.