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Consomme, Royal

Prepare and strain a consomme into another saucepan. Crack in a bowl one egg and the yolk of another, beat with a whisk for one minute, then add a gill of the consomme; lightly mix. Season with a saltspoon salt and a half saltspoon white pepper, mix again, then strain the preparation through a cheesecloth into three lightly buttered pudding moulds; lay into a small frying pan, pour hot water up to half their height, set in the oven with the door opened for ten minutes. Remove, take up the mould, let cool off. Unmould, then cut the royal into thin slices and add to the consomme, boil for one minute, pour into a tureen and serve.