Cream Cheese Mousse

• 1 pint consommé, or 2 tins consommé
• 8

Slice the hard-boiled eggs and lay them in a white soufflé dish. Mix half the consommé, melted, with the cream cheese until it is a smooth cream. Season, pour it into the dish carefully without disturbing the eggs, and chill until firm. Melt the remaining consomme, but it must be cool when you pour it over the cheese mixture, Chill again. It is ready to eat, a pale, creamy mousse with a deep am