Put half a pound of flour in a stewpan, with six ounces of sugar, a
quarter of a pound of fresh butter melted, and a little orange-flour
water; mix the whole well together with five eggs, butter a cylinder
mould, put the paste into it, and bake of a nice gold colour in a
moderate oven; put four glasses of port wine in a stewpan, with a little
sugar, four cloves, and a little cinnamon; mix a teaspoonful of
arrowroot with a glass of port wine cold, which stir in with the other
in your stewpan, turn the madeline out upon your dish, pour the wine
over, straining it through a sieve; when cold fill the centre with half
a pint of whipped cream, flavoured with orange-flower-water, and serve.
They may also be made in smaller moulds, dressed in pyramid, with the
sauce over.