The whites of 6 eggs. The yolks of 6 eggs. 6 tablespoonfuls of thin cream. 6 tablespoonfuls of consommé, or chicken broth. Salt and pepper.

Beat the whites and yolks separately, and only until well broken up; add the liquid and seasonings and strain into two well-buttered moulds, the yolks in one, the whites in the other. Poach in a moderate oven until the centres are firm. Unmould when cold, cut in thin slices and stamp out into figures. Reheat with truffles and smoked tongue, also cut out in figures, in Bechamel, velouté, or supreme sauce. Serve in patty-shells, Swedish timbale cases, cocottes, china, or paper cases. If paper cases be the choice, brush them over with oil, or melted butter and dry them in the oven before using.