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Consomme Aux Profiteroles

Prepare and strain a consomme and keep hot. Place in a saucepan one and a half gills cold milk, one ounce butter and a saltspoon salt, and let boil; add three ounces sifted flour, briskly stir with the wooden spoon for two minutes, then stand the pan on the table; break in one egg, sharply mix for a minute, break in another egg, sharply mix again, repeat with another egg, add a saltspoon cayenne pepper and one ounce grated Parmesan cheese and mix for one minute. Make a cornet with a sheet of white paper, drop the paste in the cornet and cut off a small piece of the paper at the point to make an opening one-fifth inch in diameter. Press down the preparation into a pastry tin, to the form of dried white beans; place in the oven for ten minutes, remove, place in a soup tureen, pour the consomme over and serve.