Put into a quart of new milk a stick of cinnamon, boil it a few minutes, take out the cinnamon, and stir in eight well-beaten eggs, and a table-spoonful of white wine; when it boils again, strain it through a sieve; beat the curd in a basin, together with about half an ounce of butter, two table-spoonfuls of orange-flower water, and pounded sugar sufficient to sweeten it. Put it into a mould for two hours before it is sent to table. White wine, sugar, and cream, may be mixed together, and poured round the curd; or it may be served in a sauce tureen.