Timbale of Waffles

Pound ten ounces of shelled and skinned almonds with one pound of sugar and sufficient egg-white to form it into a fine soft paste. Put this into a vessel and incorporate half a pound of flour; dilute with eight lightly beaten egg-yolks. With a part of this paste lay on a waxed baking sheet a band four and a half inches wide by sixteen inches long, and bake it to a fine color; as soon as done pare the edges straight and bend it around a timbale mold; fasten the two ends well with cooked sugar, and leave till cold. Add to the remainder of the paste a few spoonfuls of whipped cream, and with it arrange on waxed baking sheets about forty very thin and even waffles, each five inches in diameter, and cook them to a fine color in a brisk oven; as soon as done roll them on a small roller about a quarter of an inch in diameter. When all the waffles are cooked and rolled up dip one end of them one by one into royal icing (No. 101), then into finely chopped pistachios, and lay them on a grate and dry the icing in a heater. After this is accomplished fasten them all around the waffle timbale, close to each other, having the pistachio ends uppermost, and attach them in position with cooked sugar; set this timbale on a waffle paste foundation dredged over with pink sugar (No. 172). Decorate the base with small one-inch diameter meringues filled with bavarois cream (No. 3133). When prepared to serve slip it on a dish and fill it with a light chocolate bavarois (No. 3131).