Soup à la Royal
Switch the yolks of two eggs and the white of one with a glass of stock, season with pepper and salt. Grease a small tea-cup that will hold it, and steam for ten minutes. Let the custard stand till cold, then cut in dice pieces, and drop into a basin of water; and when the clear brown soup is hot, drop in the dice pieces of custard. Serve with a flavouring of Worcestershire sauce in the soup.