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Beef Marrow Patties

Blanch one-fourth pound of sweet almonds and pound them in a mortar, adding occasionally a few drops of orange flower water. When quite smooth, mix with them two heaped tablespoonfuls of flour, the beaten yolks of three eggs, and sufficient warm water to make the whole into a smooth paste. Butter some small shallow moulds, line them with the paste, brush them over with paste brush dipped into well-beaten yolk of egg, and bake them in a slow oven. Chop and flavor some marrow with lemon peel, and mix some sweet cream with it. When the patties are cooked, take them out of their moulds, put a small piece of marrow mixture in each, spread them over with white of egg that has been whipped to a stiff froth, and dredge lightly with powdered sugar. Put them in the oven to set the egg, then place them on a dish that has been garnished with a folded napkin, or an ornamental dish-paper and serve very hot.