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This recipe is a little tricky. The title leads you to believe the “sweet biscuit type” macaroons are to be served with a cream sauce. However, in reality this author uses macaroni instead. Macaroni was very expensive during the 18th century because the Italians were the only people with the machinery to make the “foreign paste.”
These are to be had at any confectioner’s shop in London, and the newer they are the better; boil in water only till very tender, to half a pint of cream put half a spoonful of flour, some sugar and nutmeg, with a morsel of salt, stir it over the fire till it is thickish, cool it, and put in the yolks of three eggs, and a morsel of oiled new butter, stir it well together, and put in your macaroons, put a nice little rim of puff paste round your dish, pour in your ingredients, and put it to bake little sugar over it, and serve to the table. This is not what we call macaroons of the sweet biscuit sort, but a foreign paste, the same as vermicelli, but made very large in comparison to that.