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Macaroon Mirletons

Break into a powder enough macaroons to make three ounces in weight, place it in a basin with the yolks of four eggs and the whites of two, stir in four ounces of powdered loaf sugar, half an ounce of pounded candied orange-flowers and a small sprinkling of salt. Mix these for a few minutes; then add two ounces of warmed butter and the whites of two eggs whipped to a froth. Have some pans ready and line them with puff-paste, fill them with the mixture, dust them over with powdered sugar, let it melt in the oven, then dust over coarse sugar and bake to a light brown in a slake oven. When they are done, take out and serve them either hot or cold as may be required.