This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Allow two tablespoons of milk, cream, or consomme to each egg. Mix well, season with salt and pepper, and pour into a buttered mold, making the custard one-half inch thick. Set the mold in a pan containing hot water and place in a slow oven (300°-350° F.). When the custard is set, remove from the oven and cool. Cut it into small pieces or fancy shapes. The egg-white, the egg-yolk or the whole egg may be used in making this custard.
Salt and pepper Cayenne
Beat the yolks of the eggs slightly and then beat into them the one whole egg. Add beef stock, a little salt, pepper and a few grains of cayenne. Pour the mixture into a shallow pan or dish, so that the custard will be about one-half inch deep. Set this pan into another holding water that is just below the boiling-point and place both in a slow oven (300°- 350° F.). The custard should set without bubbling and without forming a brown crust on top. When cold, cut in fancy shapes with vegetable-cutter. Use care in placing these in the soup, so that they may not break. When used in consomme, they give the name "Consomme Royale" to the soup.