The table

1267. Small Pyramid of Nougat.— Oil slightly the interior of a small, round base. Take half the nougat, prepared as for No. 1266, lay it on a marble table (the nougat should always be hot), roll it out very thin with an oiled roller, and with this line the oiled base. Then with a whole lemon sharply press the nougat onto the mold to give it a perfect form, cutting it evenly away all around the edge. Put the pieces with the rest in the pan, and place near the fire to keep hot. Have a small cornet-d'abondance (cornucopia), oil it slightly, and line the inside with half the remaining nougat, rolled out as before, and pressing it the same. Cut away all the superfluous part, and let it cool slightly. Then unmold both the base and cornet. Oil a tartlet-mold, and line it with the rest of the nougat. Lay the base carefully upon a glass stand of suitable size, the covered part uppermost, and fasten to the stand with cooked sugar (No. 1264). With cooked sugar fasten the cornet in the middle, small end uppermost, using cooked sugar for the purpose. Put the remaining piece from the tartlet-mold on top of all, and fasten it in the same way. All this should be done carefully and patiently. Have ready two wellpeeled, sound oranges, pull them gently to pieces, looking closely at each separate section to see that the skin is not broken or loosened. Have a quarter of a pound of fresh Malaga grapes, detach them, leaving on each grape about a quarter of an inch of stem. Take also two ounces of candied cherries, plunge the grapes into the cooked sugar (No. 1264), and with a fork lift them up, and immediately lay them on a well-cleaned, oiled, marble table. Treat the pieces of orange and the cherries each the same way. During this time, should the sugar become cool, heat it up once more ; fill the cornet with these fruits, dipping one side of each piece into the cooked sugar to make them adhere together. With a part of them fill the tart-shaped piece on top, proceeding in the same manner, and decorate with glace royale (No. 1269). 1269. Glace Royale. — Put the white of one egg into a small bowl. Beat it well with a small spatula, adding six ounces of extra fine sugar, and squeezing in three drops of lemon juice. Then continue beating for twenty minutes. When finished, it should be snow-white and pulpy. Make a small brown paper cornet, cut off the lower end, slide down a small fancy tube, and pour in some of the glace royale, covering the remainder of it with a damp cloth. Then with the cornet decorate the edge of the nougat base as in the preceding (No. 1268), also the upper edge, and all around the edge of the cornet, and finish by decorating artistically the tart-shaped piece on top; then send it to the table. All nougat pieces, when finished, should be kept in a moderate temperature. 1270. Blanc-manger k la Josephine Delmonico.— Peel neatly six ounces of sweet almonds and two ounces of bitter almonds (No. 1207).