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Royale for Soups

Crack a fresh egg in a bowl, add one egg yolk and sharply mix with a whisk for one minute, then pour in one gill broth and a gill cream. Season with three saltspoons salt, one saltspoon cayenne and a very little grated nutmeg, sharply mix until well thickened. Lightly butter four individual pudding moulds, then press the preparation through a sieve into four moulds, lay them in a small pan and pour hot water into the pan up to half the height of the moulds. Set in the oven, with the door open, for ten minutes, remove, let cool off, unmould, then cut the royale into small squares, lozenges or thin slices, and use as required.