Royal Custard
4 eggs 1 egg white 1 gill cream 1/2 teaspoon salt Few grains nutmeg Few grains cayenne Beat the egg and seasonings together, add 1 gill of cream or the same quantity of milk, strain through fine strainer into buttered timbale moulds. Set these moulds in saucepan with boiling water reaching to one-half their height, bake until firm. Cool, cut in slices or fancy shapes and add to consomme. 1/2 teaspoon of onion juice may be added before cooked.