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Winter Snow

Take the white of six eggs, which will be enough for an entremet; whip them till they get thick; have some milk boiling in a large stewpan over the fire; poach several spoonfuls of the whites in it, and when done enough, drain and dish them. Next, make a sauce to pour over them in the following manner. Take some of the milk in which you have poached your eggs, then put a little sugar, a little orange-flower, and a little salt; mix the yolks of four eggs with the same, stir the whole on the fire till the sauce is made thick, put it through a tammy, and mask the snow with it.