Prepare a strong consomme; add to two quarts of it a
tablespoonful each of shredded young turnips and carrots and a
tablespoonful of green peas; simmer until the vegetables are tender;
taste for seasoning.
Poach four eggs in hot water in the usual manner; send these to table
with the soup. In serving add one poached egg to each plate. It is well
always to poach two extra eggs to be used should any of the others be
broken in the service.