Consomme a la Berry

Prepare for this consomme a garnishing composed of small soft eggs (No. 2949), and lozenges prepared as follows: Take a pint of puree of asparagus, beat in twelve egg-yolks, a little raw cream and seasoning; pour the preparation into buttered baking tins, the bottoms to be covered with a sheet of paper; poach in a slack oven and when cold turn them over on a napkin; remove the paper and cut up into small lozenges, one inch long, by half an inch wide; have also the same sized lozenges cut from both carrots and turnips, keeping them an eighth of an inch thick; blanch and cook separately in consomme and when done the liquid should be reduced to a glaze. Serve the garnishings in a separate tureen, accompanied by a tureen full of consomme.