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.