Put the yolks of six eggs in a stewpan with two good tablespoonfuls of
sifted flour, mix quite smooth with a wooden spoon; then add a pint of
boiling milk or cream, stir in by degrees and place it over the fire,
keeping stirred until it thickens, add an ounce of butter, six ounces
of sugar, two ounces of crushed ratafias, a little orange-flower-water,
and three whole eggs, mix the whole well together, and stir it a few
minutes longer over the fire until the eggs set; then pour it out upon a
sauté-pan, previously oiled, and when quite cold cut it into pieces one
inch wide and two and a half long, dip them in eggs and bread-crumbs
twice over, the same as for croquettes, fry them in the same manner,
dress upon a napkin as high as you can, with sifted sugar over, they may
be flavoured also with vanilla or lemon. They may be varied in shape
according to fancy.