Method.—Beat the eggs and soup together and strain them into a greased gallipot.

Cover them with buttered paper and steam very gently for a quarter of an hour until the custard is firm.

Let it cool, then turn it out. Cut into thin slices.

Stamp into dice or diamonds and serve them in the clear soup.

If the custard is not very gently steamed it will be full of holes, and useless for this purpose.

Consommée à la Princesse.

Serve small quenelles (see [Quenelles of Veal]), made in teaspoons, and nicely poached, in the clear soup.

Friar Tuck.

Make one quart of clear soup boiling hot. Beat two eggs well. When the soup is quite boiling, strain the eggs through a pointed strainer into it.