The soup and sauce book

by Elizabeth Douglas

Imperial Soup

1 quart clear consommé

For Custard

1 gill consommé
4 yolks of eggs
Nutmeg
Salt

Beat the yolks in a basin. Add a little salt and nutmeg. Stir in the consommé. Strain through a fine hair sieve into a shallow plain mould. Put it into a pan of boiling water, and steam until it sets. Turn out carefully on to a wet napkin. Cut into fancy or square shapes. Half of the mixture can, if wished, be coloured green with spinach colouring ([p. 104]). Place the custards carefully in a tureen, and pour the hot consommé over them.