Potage a la Royale

Ingredients

• Three pints of White Stock
• Two ounces of cooked Macaroni
• Three yolks of Eggs
• One ounce of grated Parmesan Cheese
• One gill of Cream
• Salt and Cayenne

Method

1. 1

   Put stock in a stewpan to boil, add macaroni cut into pieces.

2. 2

   When cooked, mix eggs and cream in a basin, draw stewpan off the fire, add cream, eggs, cheese, cayenne, and salt.

3. 3

   Do not boil after adding cheese.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 8. The excerpt below is the record exactly as published.

Potage a la Royaleo Ingredients, Three pints of White Stock. Two ounces of cooked Macaroni, Three yolks of Eggs. One ounce of grated Parmesan Cheese. One gill of Cream. Salt and Cayenne

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