Pancakes a la Dejazet

Work nine ounces of flour with a pint of boiling milk in a saucepan until it becomes a smooth paste, then add to it at once four and a half ounces of butter, four ounces of sugar and a pinch of salt. Set the vessel on the fire and stir it with a spoon until it becomes thick and detaches from the sides, then remove it from the fire and let the preparation get cold, afterward adding to it twelve egg-yolks, four ounces of sugar, a finely chopped orange peel and ten egg-whites beaten to a stiff froth. Heat two small frying pans, the bottom of each measuring five inches across; wipe them well and butter over lightly with a brush; then pour into each one a very thin layer of the preparation and cook in a brisk oven, turning them over when half done. Drain them on to a cloth and continue until three-quarters of the preparation is used. Soak them with maraschino and cover with a layer of English coffee cream (No. 41) with vanilla added, then dress them one on top of the other, finishing with a pancake; cover the whole with the remainder of the preparation, pour over some butter and brown in a hot oven, placing another dish underneath the one they are dressed on; bestrew with sugar and glaze till they attain a fine color. Serve an apricot sauce with kirsch (No. 3001) separately.