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Cream Paste Flavored with Lemon

Prepare a paste in a saucepan with the yolks of six or seven eggs and two tablespoonfuls of flour, mix in gradually three breakfast cupfuls of boiling cream and a little salt, stirring well with a wooden spoon over a slow fire until the mixture sticks to the spoon, take it from the fire and work it for three minutes, or until it is perfectly smooth, then stir over the fire for ten or twelve minutes longer. Place two ounces of butter in a saucepan, melt it and let it color slightly, and mix this in with the cream. Rub four ounces of sugar on half a rind of lemon, scrape it into the saucepan containing the cream, and work in four ounces of powdered sweet macaroons with a few bitter ones, and stir thoroughly until the cream is stiff. Should it be too thick add a little more cream, and if the reverse, add the yolks of one or two more eggs.