Melt ½ lb butter and strain through a finely woven napkin into a stoneware bowl. When the butter has cooled a little, add 6 egg yolks and mix thoroughly in one direction with a small spatula. Add 1 teacup sugar and stir on ice until the mixture begins to foam. Meanwhile, prepare the following bechamel: Dilute ¼ lb, or ¾ glass, flour with ½ bottle cream. Boil thoroughly, stirring constantly until the bechamel is as thick as pancake batter. After removing from the fire, stir the bechamel over ice until it cools. Then add it to the butter, egg yolk, and sugar mixture and pour in ½ spoon orange flower water. Stir the mixture again in the same direction. Add ½ glass thick cream beaten into a foam, and, as soon as the table is set, pour the batter onto medium size skillets and cook over a low fire. Without using a knife, carefully overturn the skillets to stack the pancakes on a platter, sprinkling each one with sugar and a little lemon juice. After arranging the pancakes in this manner, one on top of another, trim the edges and decorate the top with jam or jelly.