Merveilles.—Take ½lb. of fine sifted flour, three whole and very fresh eggs, a pinch of salt, a very small piece of butter, and one and a half spoonfuls of eau de vie. Mix all these to a rather stiff dough, which must be well worked to make it light. Allow it then to rest for ten minutes, being careful to cover it with a slightly damp napkin, so that the paste may not dry up. Make this latter up into little balls, and then roll these out as thinly as possible, cut them out with a pastry cutter into an oval shape, running the cutter three times right across the length, without, however, cutting it through at either end, and lay each as done on a cloth. Have ready some very hot frying fat, and place the merveilles one by one in it, turning them over all the time with a skimmer, and lift them out the moment they are nicely but not too strongly coloured. They should puff out almost as soon as they are in the fat. Drain them very carefully on a paper, and dish them on a napkin, dusting them liberally with powdered sugar. To be eaten hot or cold. If properly made they will not spot the napkin in the least.