Have some clear soup and garnish it with blanched and picked tarragon and lettuce (cut in Julienne strips), and savoury custard coloured red, yellow, and white and cut in any fancy designs. Serve very hot, putting in the garnish, which should have been rinsed in warm water, just at the last.
Make a custard with four whole eggs, four tablespoonfuls of cream, milk, or clear stock, a little salt, white pepper, and a pinch of sugar. Divide it into three parts; colour one with Marshall’s saffron yellow, one with Marshall’s carmine and leave one plain; tammy each separately and steam in buttered moulds. Do not let the custard boil, and when it is firm take up and leave till cold before cutting.