Egg Consommé with Egg Mousse

Beat the eggs and strain them through a fine-mesh sieve

Add the warm milk and chicken broth, but not boiling

Season with salt and nutmeg, mix well, and pour into a baking dish

Place the baking dish in a water bath and bake at moderate heat (170°C) until it has the consistency of a pudding

Remove from oven and let cool completely

Unmold onto a towel and cut into desired shapes, such as slices, squares, or strips

Bring the consommé to a boil, add the egg mousse pieces, and serve immediately

Serves 6.