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Salt, Cayenne, and Nutmeg

Pound the chicken and pass it through a hair sieve. Then mix with it the eggs, milk, salt, cayenne, nutmeg, and almond essence. When thoroughly blended, turn the mixture into three or four small dariole moulds well greased, and steam slowly for twenty minutes, or until set.

Turn out very carefully, cut into fancy shapes, and serve in the consommé. A few asparagus points and chervil leaves may also be served in this soup.