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EGGS (a la Duchesse)

Flavour one quart of milk with vanilla or orange-flower water; or, if preferred, boil it with lemon-rind, cinnamon, and bay-leaves till the flavour is extracted; strain, sweeten to taste, and when boiling have ready the whites of four eggs beaten to a froth. Drop these from a spoon into the boiling milk, remove when done, and then place them to drain. Send them to table in a glass dish, with a custard made with the yolks and some of the milk (with additional flavouring if required) poured over them. Time, two minutes to poach the whites. Probable cost, 9d. Sufficient for four or five persons.