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Consomme, Talma

Prepare and strain into another saucepan a consomme and keep hot. Plunge two ounces sweet almonds and two single bitter ones in a pint boiling water for five minutes; drain, peel and pound them in the mortar to a paste. Pour in two gills cold milk, mix well, then strain through a cheesecloth into a bowl. Place one egg in another bowl, adding two other yolks; briskly beat up for a minute, then gently mix in the almond milk. Season with two saltspoons salt and one saltspoon cayenne pepper, mix for a minute, then pour the preparation into three small, lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height and set in the oven with door open for ten minutes. Remove, let cool off, unmould, cut into thin slices, add to the consomme and boil for a minute. Pour into a hot soup tureen and serve.