Well whisk two eggs; put them into a basin and stir to them three ounces butter, which must be beaten to a cream; add three ounces flour and sifted sugar gradually, and then mix all well together. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and when half done, roll them up like wafers, and put in a small wedge of bread or piece of wood to keep them in shape; place them in the oven again until crisp. Before serving, remove the bread; put a spoonful of preserve in the widest end and fill up with whipped cream.