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Custard Royale, Royale
A Custard royale is a
soup addition.
It is prepared from one part
egg yolk,
two parts
egg
and four parts
cream
and is seasoned with
salt
and
nutmeg.
Custard royale may also be prepared with
milk
instead of cream. In Germany it is then called
Eierstich.
Other varieties use
consommé
or a vegetable or poultry purée
instead of cream and season for example with
herbs.
Preparation of Custard royale
Bring the cream to a boil to reduce the cooking time.
Beat the eggs, season with salt and nutmeg and slowly
ladle
some hot but not boiling cream into the beaten eggs and egg yolks.
Pour the eggs into the cream, stirring the whole time. This
mixture
is transferred to a buttered
form (or lined with
clear wrap)
and cook in a
bain-marie
in the
oven
at low heat (90° C) for 40 to 50 minutes.
Depending on the oven the cooking time may vary. When cooked too hot
the royale may develop unwanted air bubbles (it becomes perforated
or cheesy). The texture of the royale may also become too soft.
The royale should only be turned out of its form when it is cooled completely.
Otherwise it may break apart. It is then cut into even dices or diamonds of
about 1 cm length. Before serving it should be heated in warm
stock.
As mentioned above royale may also be prepared with a
purée
to match it with the
soup.
A few examples of
foods
that could be used for purées are:
artichokes,
peas,
tomatoes,
poultry,
liver,
fish
and
lobster.
The purée is mixed into the basic recipe and prepared as usual.
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