Twenty Quick Soups by Sarah Tyson Rorer

Beat two eggs until well mixed; add two tablespoonfuls of stock, half teaspoonful of salt and a quarter teaspoonful of pepper. Now add two tablespoonfuls of milk or cream, and turn into a small buttered basin or mold. Stand this mold in a pan of boiling water and cook gently, either in the oven or on the top of the stove, until the custard is "set." When cold cut into blocks or into fancy shapes. Put this in the tureen and pour over the soup.