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Consomme, Colombo

Prepare a consomme, strain it into another saucepan and keep simmering. Lightly butter four individual pudding moulds. Break two fresh eggs in a bowl, add the yolk of another, thoroughly beat them with a whisk, then pour in one and one-half gills of cream. Season with three saltspoons salt, one saltspoon cayenne pepper and half a saltspoon grated nutmeg, and sharply mix until well thickened. Then strain half of the preparation into two moulds. Reduce a gill of tomato sauce in a saucepan, to the quantity of a tablespoon and add to the bowl. Mix well then strain this into the other two moulds. Place the four moulds on a small tin, pour hot water in the tin up to half the height of the moulds, set them in the oven with the door open for ten minutes. Remove, let slightly cool off, unmould, cut them in slices and place in a soup tureen. Pour the consomme over. Sprinkle the leaves from two branches of chervil over and serve.