495 Royales

The proportions necessary for preparing Royales are laid down as being the amount of garnish required for 2 litres (3½ pt or 9 U.S. cups) of Consommé. It is easy to increase or reduce the total amount if necessary and to adjust the cooking times in consequence.

The following recipes are the most important ones and it is felt unnecessary to lengthen the list as the method is always the same, taking into account the type of the main ingredients used.

It is essential that a Royale should be completely cold before being cut into shapes; unless it is completely cold and set all the way through it will be impossible to cut it properly. It should be remembered that no matter what form it takes, a Royale should always be cut into regular and correct shapes. Also, to ensure the extreme delicacy of this preparation it is important that the quantity of whole eggs indicated is not increased as the proportions have been determined so as to ensure the correct texture.