Royale

Royales are tiny decorative shapes of delicate egg custard made with vegetable, fish, poultry, game, or meat Consommé. After baking the custard is cooled, then sliced and cut into tiny shapes. The Royale shapes are always added to the Consommé just before serving.

To make a Royale: In a bowl whisk together:

• 1 egg
• 3 egg yolks
• 6 2/3 fl oz or 200 ml of cold chicken, beef, or fish stock.

Season to taste with salt and white pepper.  Pour into a buttered mold or ramekin. Skim off any foam and bubbles from the surface.

Place in a water bath (Bain Marie) and bake at 350ºF/175ºC, until the custard is set for about 20 minutes. Remove from the oven and chill.

Cut the custard into ¼ inch /6 mm slices. Using a knife or little aspic cutter, cut the slices into tiny shapes such as diamonds, half-moon, circles, clubs, diamonds, hearts, or spades.