Recipes > Soup > Potage a la Royale

Potage a la Royale


Make a custard with a dozen yolks of eggs, about the same volume of good cream, season with sugar, salt, and a little nutmeg; cook, and when perfectly cold, cut it in slices and again cut in fancy shapes with paste-cutters or with a knife; place it in the soup-dish, pour boiling consomme gently over, and serve warm.


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Hand-Book of Practical Cookery (1884).

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