Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of salt. Beat eggs with a spoon, and add milk and salt. Turn into a buttered cup, and place in a pan of warm water. Cook in a slow oven until firm in the centre. Set away to cool. Cut into small and prettily-shaped pieces; put into the tureen, and pour one quart of boiling consomme or clear stock on it.
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