PISTACHIO SAUCE
- 2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts
- 1 tablespoonful cornstarch
- 1 gill (½ cup) water
- 1 oz. (1 heaping tablespoonful) sugar
- 1 tablespoonful cream
- 1 wineglassful Marsala wine
- ¼ teaspoonful pistachio extract
Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.
Strain the sauce and it is ready.