Oeufs en Gelée

• 4 eggs
• ½ pint jellied home made consommé or one tin consommé
• 2 table

Stir the sherry into the melted consommé.

In a separate pan poach the eggs carefully. The yolks should still be runny, otherwise the results will be very disappointing. When they are cooked add half a pint of cold water to the pan to prevent them cooking any more, unless you are ready to use them immediately, in which case lift them carefully out of th