BOIL a large beet-root till it is tender, and then beat it fine in a marble mortar. Add the yolks of four eggs, two spoonfuls of flour, and three spoonfuls of cream. Sweeten it to your taste, grate in half a nutmeg, and add a glass of brandy. Mix all well together, and fry your pancakes in butter. Garnish them with green sweetmeats, preserved apricots, or green sprigs of myrtle. This makes a pretty corner-dish either for dinner or supper.