Chapter XX · Entremets (Sweets) · No. 2388
2388—Pistachio Paste for Infusion
As soon as the pistachios are skinned, washed, and dried, crush them in the mortar to a very smooth paste, which set in boiled milk, to infuse.
As the colour of pistachios is weak, it is strengthened in preparations containing them with a few drops of vegetable green, while its aroma is thrown into relief with a trifle of vanilla.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2388, p. 704. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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