For two quarts of con-sommee, take the yolks of two eggs and one gill of the consommee; beat the eggs; mix with the gill of consommee; put as much grated nutmeg as will lie on the point of a penknife and a small pinch of salt; pour this custard into a cup; set it in hot water, cover it, and bake till firm, not longer. When done, if there is a skin over the custard, take it off; cut it into small cubes; add them to the boiling consommee and serve. This custard is called royal paste, or pate royale.