Steep a cup (packed measure) of chopped mint leaves in a cup of cold water two hours. Heat to the boiling point, then strain and add to the strained water one cup of sugar and cook without stirring after boling begins to the soft-ball stage. Pour in a fine stream on to the whites of three eggs, beaten to a foam (but not dry), and beat until cold, the dish standing in ice water meanwhile. Add a teaspoonful of rose water, two teaspoonfuls of orange water and fold in a pint of cream beaten solid. Line a quart melon-shaped mould with part of the mixture, tint that reserved with leaf-green color paste or spinach juice and use to fill the centre; cover with the untinted cream, press the cover down over a sheet of waxed paper (wrapping paper answers nicely) and let the mould stand buried in equal measures of ice and salt four hours. When removed from the mould surround with sprigs of green mint and mignonette. The parfait itself when unmoulded exhales the odor of the flower that gives its name to the dish.