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Consomme, Andalouse

Prepare a consomme and keep simmering. Place two gills of tomato sauce in a small frying pan and let reduce on the range to a third the quantity, then place in a bowl, adding one gill cream, half a gill milk and three egg yolks. Season with a saltspoon salt and half saltspoon cayenne pepper, mix well with a whisk, then strain it through a cheesecloth into three small lightly buttered pudding moulds, place in a tin, pour boiling water into the tin up to half their height and set in oven with the door open for ten minutes. Remove and let cool off, unmould, cut into thin slices and place them in a soup tureen. Peel and slice a small, sound cucumber, plunge it into a pint of boiling water with a half teaspoon salt for ten minutes. Drain, and place in the tureen, Strain the consomme through a cheesecloth on top and serve.