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.

Custard Royale.

2 egg-yolks

1 egg

1/2 cup beef stock

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.