Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.71)
| 1 quart | consomme — Hot strong chicken consomme | base |
| 1 quart | sherry — Duff Gordon sherry | modifier |
| 6 units | egg — Poached eggs | other |
- Combine the hot consomme and sherry in a punch-bowl, ornament with poached eggs, and serve in heated consomme-cups.