No. 1173 Petits Vol-au-vents à la Gelée mousseuse.
Make the vol-au-vents as described in the last, but dipping them into red sugar in grains, (see No. 1375,) instead of white; when done put a pint of very good marasquino jelly into a bowl, melt it, place it upon the ice and keep whisking till set, it will be quite white and frothy, fill the vol-au-vents, and serve with a few drops of marasquino sprinkled over and a very fresh strawberry upon the top of each, or, if not in season, a brandied cherry.