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Red Currant Jelly (Roll out the paste rather thin)

Roll out the paste rather thin, and stamp out twelve pieces in the shape of a heart; put a teaspoonful of apricot marmalade on one side of each, and a very little soft almond paste on the top of the apricot; wet the edges of the paste, fold it over and press the edges down well. Make these cakes as much as possible like cutlets, and bake them on a baking-sheet. When the cakes are cold, cover them with dissolved apricot marmalade, and roll them in crushed macaroon crumbs. Have ready some short pieces of baked almond paste, put one in each cake to look like a cutlet bone, mark them like a gridiron with a red-hot skewer, dish them up in a circle on a thin bed of apricot marmalade; melt some red-currant jelly, and when it is nearly cold, but still liquid enough to run, pour it into the middle of the circle of cakes. It is now ready for table.