Cream of Biscuit with Kirsch

Put six whole eggs and four yolks into a vessel with a grain of salt and six ounces of sugar, a part of which is to be flavored with orange. (This flavored sugar is obtained by rubbing the entire surface of the fruit on a sugar loaf, and then grating the flavored part off, either with a knife or spoon.) Beat the preparation with a whip, and dilute it slowly with a quart of raw milk and four gills of raw cream. Soak four ounces of lady fingers in milk, then drain on a sieve, and put them in a bowl; dilute with the above preparation, and pass the whole through a sieve, then stir in one gill of kirsch. Butter a charlotte mold, and fill it with the preparation; set it in a saucepan containing hot water, and place it on the fire; let the water come to a boil, and keep it in this state for thirty minutes, either on the side of a slow fire or else in a slack oven. When the cream is firm to the touch in the center, take it off and and leave it for half an hour longer in the water so that it hardens, then unmold on a dish and pour over a kirsch syrup.