TAKE six large laurel leaves, and boil them in a quart of thick milk with a little ratafia, and when it has boiled throw away the leaves. Beat the yolks of four eggs with a little cold cream, and sweeten it with sugar to your taste. Then thicken the cream with your eggs, and set it over the fire again, but do not let it boil. Keep stir-ring it all the time one way, and then pour it into china dishes. This must be served up cold.