Consomme Royale

Royal clear soup

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 qt. consommé


To make the custard: mix the egg yolk with the seasoning and milk or stock. Strain it into a small greased basin. Stand the basin in hot water and steam the custard until it is firm. Turn out the custard, cut it into thin slices and from these cut tiny fancy shapes with a “brilliant” cutter. Rinse the custard shapes with hot water, drain and add them to the hot consommé.