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Consomme, Infante

Prepare and strain into another saucepan a consomme and keep simmering until required. Reduce in a saucepan on the fire two gills tomato sauce to one-third of the quantity, then remove to the table, pour in one gill cream, one whole egg and the yolk of two. Sharply mix with a whisk one minute, then strain this preparation through a cloth into four lightly buttered individual pudding moulds; place moulds in a tin with hot water up to half their height and set in oven ten minutes with the door open, remove and let cool off, then cut in slices quarter of an inch thick and place in a soup tureen. Cut from four thin slices of sandwich bread round pieces one-half inch in diameter, dip in a little cream, then in beaten egg, fry in a little melted butter to a nice golden colour, drain on a cloth and add to the soup tureen. Cut in quarter inch square pieces two sweet Spanish red peppers, add them to the consomme with three tablespoons cooked green peas, boil five minutes, pour the consomme into the soup tureen and serve.