Like consomme royal with minced shalots and mushrooms in the custards.

Make and clarify the consomme as at No. 139; there ought to be a fowl roasted brown and then boiled in it, otherwise add extract of meat for richness and color.

Mince an equal quantity of butto mushrooms and young onions, about 1/2 cup of each; break 3 eggs in a pan, add a spoonful of milk or both and the minced ingredients, season, stir up, put in a buttered small pan or mould and cook by steaming. When the custard is done and cold cut out shapes ether like corks or plain squares, rut half a dozen in each plate when the consomme is served.