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.