Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits a la cuillere (No. 60), cut them in two, and should they be higher than the mold, trim them off to the edge. Pour the whipped cream (No. 65) into a pastry-bag, and fill up the molds. Turn them over onto six dessert-plates, spread a little more cream on the top of each, and cover them each with one macaroon. Dress the rest of the cream nicely around the plates, and serve.