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Gauffres, Parisienne

Put half a pound of flour into a basin, with a quarter of a pound of castor sugar slightly flavoured with vanilla, a pinch of salt, two or three eggs, a table-spoonful of brandy and two of melted butter, and a little warm water. Mix all together to a thin paste. Heat the gauffreirons, brush over with clarified butter, and cover one side with a spoonful of the batter paste. Close the mould, and cook over the fire on both sides. When done, roll round a wooden roller to give them a circular shape. Probable cost, 1s.