Waffles Brisselets with Raspberry Cream

Arrange one pound of sifted flour in a circle on the table; in the center place four ounces of butter, six ounces of sugar, a piece of hartshorn the size of a hazel-nut and powdered very fine. Dilute the whole with half milk and half cream to have it the consistency of a Milan paste, only slightly softer; roll out in the shape of strings and cut each one of these into small pieces, then mold them into balls three-quarters of an inch in diameter. Heat some flat round waffle irons, butter lightly with clarified butter and when hot open and place one of the balls in the center, close the irons and cook to a fine golden color on both sides; as soon as this is accomplished remove and roll them quickly around rolling pins three-quarters of an inch in diameter, and leave till cold. Just when ready to serve fill by means of a cornet with whipped cream flavored with raspberry and dress in a pyramid on a dish covered with a folded napkin.