Eggs a la Duchesse.

Place a quarter of a pound of powdered sugar in a saucepan, adding
half a pint of water, a small piece of lemon peel, and a short stick
of cinnamon. Boil until the sugar is reduced to a syrup, then remove
the lemon peel and cinnamon, and add half a teaspoonful of
orange-flower water. Beat together, then strain twelve egg yolks with
a pint of milk or cream, add this to the syrup with a very little salt,
then transfer the whole to a silver baking-dish, place it on the hot
stove, and let cook for ten minutes, stirring briskly, and when it
forms a cream, squeeze in the juice of a fine, sound lemon ; remove
from the fire, lay the dish on another, and send to the table.