Consomme Royal

Ingredients

• six egg yolks
• two whole eggs
• half a teaspoonful of nutmeg
• half a tablespoonful of salt
• a scant teaspoonful of cayenne pepper
• half a pint of cream

Method

1. 1

   Beat eggs and yolks with nutmeg, salt, and cayenne.

2. 2

   Add cream and strain.

3. 3

   Fill molds and cook in boiling water until firm.

4. 4

   Unmold, slice, and add to boiling consomme when serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.

half a pint of royal (No. 107) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consomme over it, and serve. 102. Consomme Massena.— Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of puree of chestnuts (No. 131), mixing in three egg yolks, adding a very little salt and the same of pepper. Take six small timbale-molds, butter them well, and fill them with the above preparation. Poach them for two minutes; take them out, and let them get cool before unmolding them. Put them in a soup-tureen and serve, adding the boiling game-stock. 103. Consomme aux Pates. — When one quart of consomm6 is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.) 104. Consomme a la Semoule, or Tapioca. — Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving. 105. Consomme Tapioca or Semoule a la Creme.— The same as for No. 164, adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve. 106. Consomme a la SCYigne.— With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two table- spoonfuls of cooked green peas; pour over it one quart of boiling con- somme (No. 100), and serve. 107. Consomme Royal.— Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon- ful of cayenne peppe

Cook this with the app: pantry check, scaling, and the assistant.