Clear soup like No. 139 with yellow egg balls in the plates. One way of making egg balls for such purposes may be found at No. 797. Another sort is made as follows; Put into a small saucepan a heaping tablespoon of flour, and about the same weight of butter, and stir I them over the fire as if to make butter sauce, instead of a full cup of water or broth, which this amount of flour would thicken, pour in only half a cup, stir up, and you have a stiff butter paste. Add the yolks of 4 eggs, one after the other, stirring over the fire until they are cooked in the mixture. Season with salt, if not enough in the butter, cayenne and nutmeg. Make in balls when cool, size of srapes, poach them in water, drop 4 or 5 in each plate of consomme when served. Another way is to pound 4 hard boiled yolks with an equal amount of butter, add all the dry flour needed to make dough of it, make in balls and boil.