Home › The World's Kitchen › Nougats De Montelimart

Nougats De Montelimart

Place two pounds honey in a small saucepan and thoroughly heat without boiling. Have two pounds granulated sugar in a copper basin add a gill cold water, cook on range until it has attained the third degree and then add honey. Beat up whites of three eggs in copper basin to a stiff froth, add preparation to eggs, set basin on the fire and continually whisk until sugar attains the fourth degree. Meanwhile cook three pounds granulated sugar in a separate copper basin until it attains the fourth degree, add to eggs, etc., in basin with a half teaspoon vanilla essence, three pounds shelled whole almonds, a quarter pound shelled whole pistachios, thoroughly mix and remove from fire. Line bottom of a square pastry tin with white wafers, drop in preparation, cover with another layer of wafers, let thoroughly cool off, Cut into one-third-inch slices, then nougats are ready for use.