Darioles Duchess

Have in a vessel one ounce of flour, two whole eggs, six yolks and four ounces of sugar, diluting with one pint of cream; pass the whole through a sieve and add to it six crushed macaroons. Line a dozen buttered molds (No. 1, Fig. 137) with puff paste parings (No. 146); into the bottom of each place a little finely cut-up candied fruits, fill them with the preparation and on all lay a small piece of fresh butter; sift the tops with sugar and bake in a hot oven; when the paste is well cooked, unmold on wire grates to cool.