Required: One quart of clear soup. For the savoury custard:

One egg and two extra yolks. Quarter of a pint of stock. Salt and pepper.

To make the savoury custard for the garnish. Beat the egg and yolks together until they are mixed, but not frothy, then add the stock gradually, and salt and pepper to taste.

Thickly butter the inside of a small jam-jar or large cup, strain in the custard, and twist a piece of greased paper over the top. Put the jar in a saucepan with enough boiling water to come barely half-way up the jar. Put the lid on the pan, and let the water round the jar bubble very -lightly for about twenty minutes, or until the custard is solid. If the water boils, or even bubbles too much, the custard will have holes in it, and will resemble honeycomb, whereas it should be quite free from holes.

When it is cooked, turn it carefully out of the jar, cut into slices about an eighth of an inch thick, then either stamp these out into pretty shapes with small fancy cutters,

The Menu

Clear Soup a la Royale

Fried Smelts

Fillets of Beef a la Victoria

Roast Turkey or Roast Goose

Brown Sauce Bread Sauce

Seakale a la Creme Potato Croquettes

Christmas Pudding

Mince-pies Orange Jelly

Cheese Straws

Dessert or cut them into neat dice or diamond shapes with a knife.

Make the clear soup boiling hot, put the custard shapes in a hot tureen, pour in the hot clear soup, and it is ready.