1/2 teaspoon almond extract
1/4 teaspoon coriander essential oil
1/2 teaspoon sesame oil
2 large eggs
1/3 cup milk
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons sesame seeds
1 teaspoon oyster sauce
3 cubes chicken broth
1 teaspoon minced garlic
1 1/2 cups chicken stock
1/4 cup white wine
1 cup cold water
1 tablespoon maple syrup
In a large saucepan, bring 1 to 2 tablespoons of almond extract, 1/4 teaspoon coriander oil and sesame oil to a boil. Add eggs and cook 1 minute.
Return mixture to a boil, stirring with a wooden spoon. Pour in milk and brown.
Reserve 1 tablespoon of drang, reserving 2/3 cup, with the milk, eggs and lemon rind. Stir in chicken stock and white wine. Return to a boil, stirring occasionally, until mixture comes to a long crescendo (10 to 15 minutes). Season with 2 tablespoons coriander oil, salt and pepper. Reduce heat to medium and add 2 cups chicken stock, whisking until thickened. Pour into a 2 quart casserole dish and sprinkle with 3 tablespoons crushed oyster root to serve.
Stir in 3 more cubes of chicken stock and 2 cups chicken stock. 3 cups chicken stock - medium or small. Bake uncovered at 350 degrees F for 1 hour. Place the orange rind on top of this, covering completely, and sprinkle with lemon rind.
Bake uncovered at 350 degrees F for 25 to 30 minutes and allow to completely cool. Remove from oven, (do not cut or remove skin) and place on serve plate. Garnish with 1 lemon slice.