Velvet Soups
To a quart of strong, well flavored consomme (beef, chicken, mutton, game, or "combination") add a large cup of rich cream which has been poured boiling hot on the beaten yolks of four eggs mixed with four tablespoons of cold cream. As a last touch of seasoning, in reheating, add a little powdered mace.
Boiled chestnuts or blanched almonds, pounded to a paste, may be added, if desired.