Royale (roy-ah’l) is an egg custard which, when cut into various shapes, is added as a garnish to clear soups. The recipe below is for plain Royale, but it is possible to vary the colour and flavour by adding a tablespoon of tomato, spinach or carrot puree.
10 FLUID OUNCES
1 teaspoon butter
8 fl. oz. beef consomme
½ teaspoon salt
½ teaspoon white pepper
Grease a shallow baking dish with the butter and set it aside.
Preheat the oven to moderate 350 F (Gas Mark 4, I80°C).
In a small mixing bowl, beat the eggs with a wire whisk or rotary beater until they are light and frothy. Gradually add the consomme, salt and pepper to the eggs and continue whisking until the ingredients are thoroughly combined. Pour the mixture into the baking dish. Place the dish in the lower part of the oven and bake for 35 minutes or until the custard has set.
Remove the custard from the oven and set it aside to cool completely. Chill it in the refrigerator for 1 hour.
Remove the dish from the refrigerator and run a knife around the edge of the dish to loosen the sides. Hold a plate, inverted, over the dish and reverse the two. The custard should slide out easily.
Cut the custard into decorative shapes with a knife or a pastry cutter and chill in the refrigerator until required.