128 | Consommé Chatelaine.
—Take three molds. Add to the four whites of well-beaten eggs half a pint of purée of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consommé (No. 100) over it, and serve very hot.