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Consomme, Massina

Prepare, strain and keep simmering in a saucepan a consomme. Have one and a half gills cream in a small saucepan, place on the fire and as soon as it comes to a boiling point dredge in three tablespoons chestnut flour, sharply whisk while adding it, then let boil five minutes, occasionally mixing meanwhile; remove to the table, season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg, add the yolks of two eggs and two tablespoons sherry; mix well one minute. Lightly butter four individual pudding moulds, strain preparation through a cheesecloth into the moulds, place them in a small tin, pour hot water up to half their height and bake in a moderate oven with the door open ten minutes. Remove, let stand in a cool place five minutes, unmould, cut in slices quarter-inch thick, and place in a soup tureen. Pour two tablespoons good sherry and one tablespoon truffle liquor in the consomme, boil two minutes, pour in the soup tureen over the chestnut custard and serve.