Friandises/Petits-Fours

Almost nobody eats these little things and they involve such disproportionate hard work. I am constrained, by convention, to make an array of chocolates, dipped fruit, marzipan and biscuits, but you are not.

In the baking chapter which follows there are recipes for biscuits such as brandy snaps and pistachio tuiles which are more than adequate for the job. Some fresh cherries steeped in brandy would also fit the bill and have the bonus, if uneaten, of being a treat for the cook next day when all guests have gone.