Classic Culinary Arts:

Consomme A La Royale Recipe

Consomme A La Royale Recipe, part of the classic American culinary arts. Pieces such as Consomme A La Royale Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Consomme A La Royale Recipe

Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of salt. Beat eggs with a spoon, and add milk and salt Turn into a buttered cup, and place in a pan of warm water. Cook in a slow oven until firm in the centre. Set away to cool. Cut into small and prettily-shaped pieces; put into the tureen, and pour one quart of boiling consomme or clear stock on it.