Pistachio Nougat

Roll out some sweet paste (No. 136) to three-sixteenths of an inch in thickness; cut it into small one and a half inch diameter rounds and brush them around with egg-yolks; dredge all around on the brushed part a circle of chopped burnt almonds (No. 1), then lay them on a buttered baking sheet and leave rest for one hour in the ice-box. Bake them in a slack oven and when finished mask the centers with apricot jam (No. 3675) and lay over a round piece of preserved apricot; glaze with rum and bestrew immediately with shredded pistachios.