Pistachio or Hazel-Nut Cream

Place eight egg-yolks in a bowl with one pound of sugar, beat well together and dilute with a pint of boiling milk; thicken this cream on the fire without allowing it to boil and as soon as it is cooked, take it off and add half a pound of pistachios pounded with orange flower water, vegetal green and kirsch, or else half a pound of roasted hazel-nuts pounded with a little water and maraschino. Incorporate some cream into either of these when nearly cold; also a pound of very good, fresh, unsalted butter; allow to cool.