Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon-ful of cayenne pepper; beat well together in a bowl, adding half a pint of cream; strain through a fine hair sieve and fill up six small timbale-molds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consomme (No. 1oo) when ready to serve in a tureen.