Consomme A La Toledo Clear Soup
MISS STEVENSON.
One quart stock, two eggs, two gherkins, a little red and green
colouring, two tablespoonfuls cream, whites and shells of two eggs, one
wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour
over them the cream (hot.) Season the custard with pepper, salt and
nutmeg, colour half red and half green, pour both parts into buttered
tins, poach in hot water until firm. Beat the whites and shells of eggs
with a little cold water, add them to the stock, pour it into a saucepan
and whisk over the fire till boiling; draw on one side and simmer ten
minutes. Cut the custard in shapes, rinse then in warm water, shred the
gherkins, strain the soup, add the wine and garnishing just before
serving.
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