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Pancakes with Macaroons

Put two ounces of bitter macaroons and one ounce of dried orange flowers into a mortar, and pound them very fine. Turn this into a large bowl, add one-fourth pound of finely-powdered white sugar and two ounces of dried and sifted flour, and mix all well together; then stir into them the beaten yolks of ten eggs; add a salt-spoonful of salt, and one quart of cream. Make a fryingpan hot over the fire, put a lump of butter into it, and when that is quite hot fry as much of the batter as will cover the bottom of the pan; when slightly browned on one side, turn it carefully and brown the other side. Lay it on a hot tin plate, spread over a thin layer of apricot marmalade, and on that sprinkle crushed macaroons. Roll the pancake up rather tight and proceed with the next one, which should, with some more butter, have been put in the fryingpan as soon as the first one was taken out. When all the pancakes are done, cut them about three inches long, glaze them, and serve hot; or they may be served quite plain.