Exquisites with Chestnuts

Have ready a little firm lady finger paste (No. 3377), and with a pocket furnished with a three-eighths of an inch diameter socket dress it into small crowns an inch and a half in diameter, laying them on a sheet of paper; bake in a slack oven. When finished detach from the paper and hollow out the interiors of these crowns slightly on the flat side, then fill them up with chestnut puree; fasten together two by two, cover one side with a little apricot marmalade (No. 3675), and ice with vanilla fondant (No. 58); bestrew lightly all over with very finely chopped pistachios and with a channeled socket placed in a pocket dress in the center of each crown a rosette of Mocha cream.