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A Custard to Serve With Consomme


  • 2 yolks
  • 1 entire egg
  • 1/3 teaspoonful of salt
  • dash of cayenne
  • 1/2 cupful of beef stock


Beat the eggs well, but not to a froth. Add one third of a teaspoonful of salt and one half cupful of clear beef stock. Pour the mixture into a small pan or flat dish, so it will be about one half inch deep. Set the pan into another one containing hot water and place them in a very moderate oven, so that the custard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes one half inch square, or into fancy forms, with vegetable cutters.

These pieces should be placed carefully in the consomme after it is in the tureen, allowing three or four pieces to each portion of soup.


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The Century Cook Book (1901).

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