Consomme a la Royal

Butter some timbale molds (No. 5, Fig. 137), then fill them with the following preparation, mix well one pint of cream, eight egg-yolks, two whole eggs, salt and nutmeg; strain it through a sieve, and fill up the timbales, put them into a stewpan with boiling water reaching to half their height, and poach them in a slack oven, until firm to the touch. Remove them from the oven, let get partially cold, then unmold, and cut them crosswise through the center; put them into a separate vegetable dish with some white of chicken, mushrooms and truffles cut into small pieces an eighth of an inch square by five-eighths long. Serve at the same time a soup tureen of chicken consomme.