Chapter XX · Entremets (Sweets) · No. 2387
2387—Pistachios
These should belong to the pastry-cook’s stock, but, as a rule, they are only prepared just before being served. To skin them, proceed as in the case of almonds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2387, p. 704. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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