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Consomme, Deslignac

Prepare a consomme, straining it into another saucepan; keep it simmering. Crack in a bowl one egg, adding the yolk of another diluted with a gill hot consomme. Lightly butter two small pudding moulds; strain this preparation through a cheesecloth into the two moulds, place them in a small tin with hot water up to half their height and bake in the open oven for fifteen minutes. Remove, let cool off, unmould, cut the custard into thin slices, then add them to the consomme; add also three tablespoons of canned or cooked green peas, heat up a minute, pour into a soup tureen and serve.