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Custard Royale

Beat slightly the yolks of two eggs and then beat into the yolks one entire egg. Add one-half cup of beef stock, a little salt, pepper and a few grains of cayenne. Pour the mixture into a shallow pan or dish so that the mixture will be about one-half inch deep. Set this pan into another holding boiling water and place both in a moderate oven, as the custard should set without bubbling and without forming a brown crust on top. When cold, cut in fancy shapes with vegetable cutter. Use care in placing these in the soup that they do not break. When used in consommé, they give the name "Consommé Royale" to the soup.