Lait de Poule

Cooling Cups and Dainty Drinks by William Terrington (1869, p.203) — Terrington 1869

1. Mix the yolks with the powdered sugar and orange-flower water and beat up well.
2. Add the boiling water and serve.

A concise French restorative entry that fits Terrington's broad nineteenth-century beverage range.

Its structure is closer to an egg restorative than to a true milk drink despite the name.

Fancy Drinks and Popular Beverages by William Schmidt (1896, p.30) — Fancy Drinks and Popular Beverages 1896, No. 39

1. Beat egg yolks with sugar and orange-flower extract until the eggs begin to look white, then stir in hot water and brandy before serving.