It should be of the consistency of thick cream.

Put toasted bread, cut into the size of dice, at the bottom of the soup-tureen.

Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot.

Or whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment.

The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs.
RHUBARB SOUP .-- This is a sweet soup, and is simply juice from stewed rhubarb sweetened and flavoured with lemon-peel and added either to cream or beaten-up yolks of eggs and a little white wine.