Petits fours aux Pistaches.—Take 1lb. of fine pistachios, 2oz. of sweet almonds, the whites of ten eggs, the yolks of six, 2oz. of flour, and 1lb. of sugar; blanch the nuts, stand them in cold water for a few minutes, drain off the moisture, and dry them in a cloth. Pound them in a mortar, adding from time to time some white of egg, not taken from the above-mentioned quantity. The eggs should be whipped, the whites and the yolks separately, the latter being mixed with half the sugar and a little grated lemon zest. Mix the flour and sugar in a strainer; whip the whites and yolks together, sprinkling the while with the contents of the strainer; when they are used up, the paste should be of the necessary consistency; put it into small cases, glaze them on the top, and bake in a moderate oven.