4351 Pistachio Paste for Infusion

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Skin 100 g ( oz) pistachios; wash them then crush in the mortar to a very fine paste. Add this paste to 1 litre ( pt or U.S. cups) boiling milk flavoured with a third of a vanilla pod.

As the colour of the pistachios will not be sufficiently pronounced a few drops of vegetable green colour should be added. a little vanilla essence should also be added so as to bring out the flavour of the pistachios.

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