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Consomme, Bourdaloue

Prepare a consomme. Strain into another saucepan and keep simmering. Cut in short julienne strips one medium carrot, one turnip and the green parts of two leeks, place in a small saucepan with half ounce butter, half teaspoon sugar, three saltspoons salt and a gill water; cover the vegetables with lightly buttered paper, place lid on pan, cook five minutes on range, then set in oven thirty minutes. Remove, drain vegetables and add them to the consomme. Crack one fresh egg in a bowl, add one yolk, then sharply beat with a whisk, add one and a half gills cream. Season with two saltspoons salt, half saltspoon cayenne, and half saltspoon grated nutmeg. Sharply whisk for a minute. Strain this through a cheesecloth into three buttered, individual pudding moulds, lay them on a tin, pour hot water up to half their height, set in oven with the door open ten minutes. Remove and let cool off, unmould, cut into quarter-inch-square pieces, add them to consomme. Pour the consomme into a soup tureen and serve.